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Broccoli fritters on a white plate with a dipping sauce
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5 from 174 votes

Broccoli Fritters

These easy Broccoli Fritters take minutes to make with a few basic ingredients. Simple to prep with no special equipment, low-carb and such a crowd pleaser!
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 6 fritters
Calories 139kcal
Author Yumna Jawad


  • 1 broccoli head cut into florets
  • 1 large egg
  • 3 tablespoons minced onions
  • 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


  • 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, flour (if using) and seasoning. Stir until the mixture is well combined and moistened.
  • Form the mixture into 1/2-inch thick patties, about 4 inches wide. It will make about 6 fritters.
  • Heat the olive oil in a large skillet over medium-high heat. Add the fritters in batches of 3 and fry, turning once, until crispy, about 10 minutes. Transfer the fritters to a large paper towel-lined plate and cover while you finish cooking the remaining fritters.
  • Serve the fritters warm with your favorite dipping sauce



Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
Freezing Instructions: You can also freeze the fritters before or after cooking them.
  • 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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of eggs, you can use flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
  • Any type of shredded cheese can be used
  • Use 1:1 GF flour to make them gluten-free
* Please note the nutrition label does not include the dipping sauce.


Calories: 139kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 296mg | Potassium: 353mg | Fiber: 3g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 91mg | Calcium: 127mg | Iron: 1mg