Eating broccoli doesn't always have feel so boring. Plus, getting kids to eat their veggies can feel like a full-time job. Thankfully, these broccoli cheddar fritters make broccoli taste so much tastier.
They're crispy on the outside, cheesy on the inside, and picky eaters won't even realize they're munching on broccoli, kinda like my roasted broccoli mac and cheese. Perfect for lunchboxes, after-school snacks, or anytime you need a #winning moment at mealtime!
When making these, I couldn't stop snacking on them, because they were as tasty as they were filling for a grab and go lunch. I just know you're going to want to make a batch for meal prep this week!
TL; DR Recipe Summary
- ⏱️ Cook Time: 20 minutes
- 👩🏼🍳 Cook Level: Beginner
- 😋 Taste: These broccoli cheddar fritters are a cross between a batch of fried eggplant or zucchini and a tater tot, minus the potato. Crispy, cheesy, crunchy, and vegetable-y.
- 🍽️ Pairings: Make a show-stopping appetizer spread with these and homemade pigs in a blanket and spinach dip. Serve these for kiddos to nibble on alongside juicy breaded chicken cutlets or Italian chicken meatballs.
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Broccoli Cheddar Fritters Tips and Reminders
- From Crown to Stalk - Use the entire piece of the broccoli when making these, so that you get more broccoli per bite.
- Steam until Fork Tender - Keep an eye on the broccoli as it steams to make sure it doesn't entirely fall apart. You want a fork to pierce the broccoli gently and release with little force. Otherwise it will be way too mush and not hold up in the fritter.
- Keep the Heat Steady - A steady, continuous medium heat will do the trick for these. Too much heat and they'll burn.
The Key Ingredients
- Broccoli - I bought already chopped broccoli florets instead of an entire crown, but you're welcome to buy the broccoli fully in tact and then chop into smaller pieces if that suits you.
- Cheddar Cheese - Typically I have some cheddar cheese already shredded, but I really enjoy using freshly grated or shredded cheese so I opted for Kerrygold aged sharp yellow cheddar cheese and I love the flavor of it in these. Feel free to use whatever type of cheddar cheese you have on hand.
- Corn - Corn is a pretty standard ingredient in a fritter, and I figured it would be a fun little crunch and pop of color in these too.
- Flour - The flour helps to bind all the ingredients together so that when the fritters fry in the pan, they don't fall apart.
- Egg - Egg helps to bind the rest of the ingredients together, along with the flour which helps the fritters stick together as they cook.
- Seasoning - I used a simple garlic powder, salt and fresh cracked black pepper as seasonings for this as I wanted to keep the flavor profile focused on the broccoli and the cheese.
- Olive Oil - You need to use enough olive oil to coat the bottom of the pan and have just enough to come up the sides of the pan so that the fritters fry and cook evenly.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitution
- Not into the broccoli, use cauliflower instead.
- Switch up the flavor of cheese from cheddar to gouda or even asiago.
- Add in other seasonings like oregano, basil, or even red pepper flakes for a kick.
How to Make Broccoli Cheddar Fritters
Step 1: In a large pot with a colander attachment or insert, steam the broccoli on a medium heat (this should allow the water to come to a rolling boil) with the lid on for 10-12 minute or until the broccoli is fork tender.
Remove the broccoli, then chop the broccoli into smaller pieces and add to a large mixing bowl.
Step 2: To the mixing bowl, add in the garlic powder, salt, and pepper.
Pour in the corn.
Step 3: Crack the egg directly into the bowl of the chopped broccoli, corn, and seasonings.
Step 4: Lastly, pour the cheddar cheese and flour into the bowl with the other ingredients.
Step 5: Using a spatula, mix the ingredients together until the cheese and flour are fully incorporated and the mixture becomes tacky and slightly clumpy.
Step 6: For an optional dipping sauce to go with these broccoli fritters, mix together horseradish spread, sour cream, salt, pepper, and a squeeze of lemon. Whisk well.
Broccoli Cheddar Fritters FAQs
You can add any leftover fritters to an airtight container and place in the fridge for up to 3-4 days. To reheat simply add to a microwave or a toaster oven for a few seconds to warm.
You can absolutely add these to the freezer by gently placing them in a plastic food storage bag, zipping them with no air in the bag, and laying flat in the freezer for up to two months. Thaw in the fridge overnight, then warm in the oven or toaster oven for a few minutes to crisp and warm.
If you would prefer to use other veggies instead of corn and broccoli, you can use cauliflower, zucchini, eggplant, or asparagus.
Yes, but be sure to thaw ahead of time so that the batter doesn't get too wet and soggy. If the fritter mix is too wet and heavy, it won't fry as well.
Yes, use your favorite gluten free 1:1 flour in this instead of all purpose flour.
Check out these other incredible veggie-forward recipes:
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Crispy Broccoli Cheddar Fritters Recipe
Equipment
- large frying pan
- Large Pot and Colander
- large mixing bowl
- spatula
Ingredients
- 2 cups Broccoli Florets steamed, then chopped
- ½ can Corn drained
- 1 teaspoon Salt
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Garlic Powder
- 1 large Egg
- 2 tablespoon All Purpose Flour
- 1 cup Sharp Cheddar Cheese
- 4 tablespoon Olive Oil for frying
For the Horseradish Sauce
- 2 tablespoon Sour Cream heaping tablespoons
- 1 tablespoon Horseradish Spread
- 1 teaspoon Salt and Pepper
- 1 tablespoon Lemon Juice fresh
Instructions
- In a large pot with a colander attachment or insert, steam the broccoli on a medium heat (this should allow the water to come to a rolling boil) with the lid on for 10-12 minute or until the broccoli is fork tender.
- Remove the broccoli, then chop the broccoli into smaller pieces and add to a large mixing bowl.
- To the mixing bowl, add in the garlic powder, salt, and pepper. Pour in the corn.
- Crack the egg directly into the bowl of the chopped broccoli, corn, and seasonings.
- Lastly, pour the cheddar cheese and flour into the bowl with the other ingredients.
- Using a spatula, mix the ingredients together until the cheese and flour are fully incorporated and the mixture becomes tacky and slightly clumpy.
- For frying the fritters: Add the olive oil to a large frying pan over a medium heat. Using a large (#20) cookie scoop, scoop some of the fritter batter, and add to the frying pan. Cook on each side for 1-2 minutes or until the sides begin to brown and crisp. Flip GENTLY.
- When the fritters are done frying, add to a paper-towel lined plate or cooling rack. Repeat until all the mixture has been used.
For the Horseradish Dip
- For an optional dipping sauce to go with these broccoli fritters, mix together horseradish spread, sour cream, salt, pepper, and a squeeze of lemon. Whisk well.
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