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Turn Leftover Broccoli into Fritters!
Broccoli Fritters are my answer for what to do with the head of broccoli you bought 2 weeks ago that’s still sitting in your fridge. Fritters are actually my answer to lots of leftover veggies and beans. I make Zucchini Fritters, Cauliflower Fritters and even Chickpea Fritters and what they all have in common is a great way to use up leftovers by combining with some egg, cheese and flour or breadcrumbs for an easy fried snack or appetizers.
These broccoli fritters are ready to eat in less than 20 minutes and they are a great way to sneak in some extra veggies into your family’s diets! Even non-broccoli fans will love these!
Broccoli Fritters Ingredients
- Broccoli: Use only the florets and chop them really finely. There’s no need to cook in advance.
- Onion: White, yellow, red onions will work, or you can use shallots or green onions.
- Egg: For binding the ingredients, but you can use ¼ cup of sweet potato if you don’t want to use egg.
- Flour: This helps structure the broccoli fritters, but you can sub with any gluten-free flour or breadcrumbs.
- Cheese: I use shredded mozzarella, but have also made this with shredded cheddar cheese and crumbled feta cheese.
- Garlic and seasoning: Mince the garlic or swap for ½ teaspoon garlic powder along with oregano, basil, salt and pepper. You can also swap with 2 teaspoons of your favorite seasoning.
- Oil: For frying the broccoli fritters and I recommend avocado oil for high-heat cooking.
How to Make Broccoli Fritters
Broccoli Fritters
Video
Ingredients
- 1 head broccoli about 4 cups florets
- 1 large egg
- ¼ cup minced onions
- 2 garlic cloves minced
- ½ cup shredded mozzarella cheese
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons avocado oil for frying
- Greek Yogurt Sauce for serving
Instructions
- In a food processor, pulse the broccoli until it’s the size of fine couscous. You can alternatively chop it with a knife really finely. You should get about 2 cups of grated broccoli.
- In a large bowl, combine the broccoli, egg, onions, garlic, cheese, oregano, basil, salt and pepper. Stir until the mixture is well combined and moistened. Sprinkle the flour on top and stir once again to combine.
- Divide the mixture into 8 patties, about 4 inches wide.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 4 patties and fry for 3 minutes per side. Transfer the fritters to a large paper towel-lined plate. Heat the remaining tablespoon of oil and cook the remaining 4 patties.
- Serve with greek yogurt sauce or any dip.
Notes
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
1 head broccoli cut into florets
1 large egg
3 tablespoons onions minced
2 garlic cloves pressed
½ cup shredded mozzarella cheese
2 tablespoons all-purpose flour optional
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
2 tablespoons avocado oil for frying
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Broccoli Fritters recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Chop the ingredients finely. In order for the mixture to hold well together, it’s important that you mince the broccoli and onions. You can do this with a very sharp knife or with a food processor. Be careful not to over blend in a food processor, or you may release too much liquid.
- Use a spatula to shape the fritters while frying. Don’t worry if the shapes seem imperfect at first and it feels like they’re not holding together. The broccoli fritters will start to bind when they hit the heat, and you can carefully shape them while they’re cooking with a spatula.
- Heat the olive oil thoroughly before adding the broccoli fritters to the pan. You can test a tiny crumb to see if it sizzles when it hits the oil. That’s your cue it’s fry time.
- Don’t fry the fritters on too high a heat. If the pan is too hot, the outside will brown too quickly and the middle of the fritters won’t cook through. Remember there’s a raw egg we gotta cook in there 😉
Serving Ideas
FAQs
Store any leftover fritters in an airtight container in the fridge for up to 5 days. You can reheat them in the oven or on the stovetop to serve. I like reheating them in the toaster oven so they get crispy again.
Yes, you can freeze the fritters either before or after cooking. To freeze them before cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, just store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Yes, after forming the fritters, place them on a baking sheet lined with parchment paper at back at 400°F for 25-33 minutes, flipping them halfway through.
I really love the broccoli fritters and I’ve made the a few times. Once before and today they are not staying together. I used a 32 oz bag of broccoli florets and I added a third egg, but it’s still falling apart. Any ideas on what I can do? I don’t know what I’ve done wrong.
Hi there! Did you use frozen broccoli? And if so, did you make sure to thaw the florets and dab them with a paper towel to soak up as much of the moisture as possible?