These broccoli cheese fritters are perfect as a main dish, but can also be served on the side of chicken or fish. Being a vegetarian, I’m always looking for new ways to make veggies feel like a main course and these fit the bill perfectly! I love to serve these broccoli cheese fritters on top of mixed greens dressed with a little bit of olive oil and red wine vinegar.
Making these fritters couldn’t be easier. The recipe calls for broccoli either fresh or frozen, a russet potato, some cheddar cheese, breadcrumbs and egg, and spices. After steaming the potatoes and broccoli you add the remaining ingredients and form them into patties and fry them up until golden brown. The fritters come out crispy on the outside, but tender on the inside. They are just delicious!
When you are done frying these fritters up sprinkle with a little kosher salt. Then you can either squeeze a little lemon juice over the top or dip in my garlic-lemon mayonnaise. Both ways are delicious and I like to do both!
Broccoli Cheese Fritters
These broccoli cheese fritters are a perfect main dish, but can also be served on the side of chicken or fish. Crispy on the outside, but tender on the inside. Try them with my garlic-lemon mayo dip.
Ingredients
- 2 cups of broccoli florets (fresh or frozen)
- 1 russet potato, peeled and cut into cubes
- 1 cup sharp cheddar cheese, grated
- 1 tbsp parmesan cheese, finely grated
- 1/2 cup + 3 tbsps breadcrumbs (Panko or seasoned breadcrumbs)
- 1 egg, lightly beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
- Olive oil for frying
- 1-2 lemons, cut into wedges to squeeze over top of fritters
Garlic-Lemon Mayo Dip
- 1 cup mayonnaise
- 2 cloves of garlic, finely minced
- Zest of half of lemon
- 1 lemon juiced (about 2 tbsps)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Using a steamer basket, steam potatoes for 8 minutes.
2. After 8 minutes add broccoli florets on top of the potatoes to the steamer basket. Continue steaming for 2 more minutes until the broccoli is fork-tender.
3. Remove potatoes and broccoli from steamer- Add potatoes to a large bowl and place broccoli on a cutting board.
4. Mash potatoes using a potato masher. You want the consistency of mashed potatoes. So not creamy, but also no big chunks of potato.
5. Once cooled off, roughly chop broccoli. Add broccoli to the bowl with potatoes.
6. Add spices, cheese, 3 tbsps of breadcrumbs, and egg. Stir until combined.
7. In a shallow dish or plate add 1/2 cup breadcrumbs and 1 tbsp of Parmesan cheese. Stir to combine.
8. Using an ice cream scooper (2 tablespoonfuls) form broccoli mixture into balls.
9. Next roll balls into the breadcrumbs and then gently press into patties. Set aside on a parchment-lined baking sheet. Continue until all the broccoli mixture is gone.
10. Heat about 2 tbsps of oil in a large fry pan. Add fritters to the pan and cook for 3-4 minutes on each side over medium heat until golden brown and crispy. You’ll need to cook these in batches. In between batches, take a couple of paper towels and wipe out the pan to remove any burned pieces left over. Add more oil and continue cooking the next batch.
11. Remove fritters from the pan to a paper towel-lined plate. Once all the fritters are finished. Top with a sprinkle of kosher salt.
12. Serve with lemon wedges on the side or serve with my garlic-lemon mayonnaise.
For Garlic-Lemon Mayo Dip:
Add all ingredients to a small bowl and whisk to combine.
Notes
- The recipe calls for breadcrumbs, seasoned or panko. If you have both kinds I like to use 1/4 cup of each. Panko breadcrumbs crisp up nice and golden, and the seasoned traditional breadcrumbs add extra flavor. So use both if you have them, but otherwise one or the other is totally fine!
- Don't squeeze lemon over all the fritters or they tend to get a little soft and soggy. Instead, squeeze lemon over each one as you eat them.
- There is no wrong way to top these fritters it's really about taste preference. Kosher salt and lemon are simple and delicious or try freshly grated fresh Parmesan cheese, lastly, whip up my garlic-lemon mayo dip for an extra yummy option.
- Wondering how to steam the veggies? Place a steamer basket inside a medium pot. Add just enough water so it's right below the bottom of the basket. You don't want the potatoes sitting in water. Next, add the potatoes to the basket. Cover the pot and bring water to a boil and steam for 8 minutes. Add broccoli on top of the potatoes. Cover again and continue to steam for about 2 more minutes until broccoli is fort tender.
