Crispy Broccoli Parmesan Fritters

Broccoli is everyone’s favorite veggie, right? C’mon. Right? Plus mixed with cheese (of any kind) = amazzzinggg. So! I ran across this yummy lookin’ recipe from Smitten Kitchen and wanted to share. It seems super easy and perfect for a party appetizer during the holidays or something like that. Find below the recipe for…

Broccoli Parmesan Fritters



  • fresh broccoli (3 cups chopped)
  • 1 large egg
  • all-purpose flour (1/2 cup)
  • finely grated parmesan cheese (1/3 cup)
  • small clove garlic (minced)
  • kosher salt to taste
  • red pepper flakes or black pepper
  • olive oil or vegetable oil for frying


  1. Separate your broccoli florets. Cut the florets into small chunks. Peel the stems, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
  2. Steam your broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly.
  3. In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
  4. Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (olive or vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
  5. Transfer to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while. Repeat with remaining batter, adding more oil as needed.

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