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Broccoli Parmesan Fritters

  • Author: Meagan


Think savory broccoli pancake, and these are brilliant with just about anything, for any meal.  Borrowed from Smitten Kitchen, I served ours with yogurt, but next time I’m already planning on topping with a poached egg for breakfast.  I also doubled the recipe below and we wiped them all out – enjoy!



3 c. broccoli, chopped small and lightly steamed or parboiled for a quick minute then drained and dried well

1 egg

~1/2 c. flour – start with less and add as needed

1/3 c. finely grated Parmesan

1 small clove of garlic, minced

1/2 t. kosher salt AND a good grinding of freshly ground pepper AND a pinch of red pepper flakes

olive or vegetable oil for frying


In the bottom of a large bowl, lightly beat the egg then add in the about half the flour, all of the cheese, the garlic, salt and pepper(s).  Add in the broccoli and use a potato masher to mash it a bit, then use a spatula to give it all a good stir and decide if you need more flour.  The batter will be very sticky but shouldn’t be runny – you really just need it to hold it’s shape enough to fry it.

Heat up a good bit of oil in a large skillet over medium heat and drop small pancake sized mounds into the pan.  Use a spatula to flatten and shape them so that they cook evenly and once cooked for 3 or so minutes and brown underneath, carefully flip each over and cook for another couple of minutes until golden and cooked through.  Place finished fritters in a 200 degree oven until all are done and then serve as you wish!



From Meagan's Kitchen

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