These easy broccoli fritters are made with cheddar cheese and have a hearty toothsome bite! A minimum of ingredients keeps this recipe healthy and low carb too.
I recently visited my family in Texas and wowed my sister-in-law with broccoli fritters for breakfast. I simply used leftover broccoli from dinner the night before. But let’s get real… No one’s excited about eating leftover vegetables… BUT A FRITTER? That’s exciting!
Trying to get kids (and some adults) to eat vegetables sometimes calls for new or imaginative ways to present them. For the most part my family loves vegetables but we can become tired of eating our favorites, like broccoli, the same way every week. Enter the fritter!
Broccoli fritters are my new veggie obsession. I typically make zucchini fritters in the Summer to help use the bounty we receive from neighbors. And my husband swears that cauliflower fritters make the best low carb hash brown substitute around. But there’s something about the toothsome bite of these broccoli fritters that has me making them every week.
How to Make Fritters
If you’ve never made vegetable fritters, you’ll love how easy they are to make. Typically, vegetable fritters are made with chopped, mashed, or grated vegetables mixed with a batter then fried in a pan.
They’re often formed into patties or pancakes, shaped into logs or croqeuttes, or rolled into balls and deep fried.
Common binding ingredients for fritters are flour, eggs, and cheese, but gluten-free flours like chickpea or almond flour are common replacements in gluten-free and low carb recipes.
Since this is a low carb recipe, you’ll see that I use an alternative flour as well as lightly steamed fresh cut broccoli, eggs, and cheddar cheese. If you are don’t follow a low carb diet, feel free to use all purpose flour. The recipe is forgiving and using leftover broccoli from a previous meal works well, too.
As you can see from the photos, I like to keep my broccoli pieces a little bigger. It appeals to me visually and I enjoy the crunch of the bigger pieces. I steam mine after cutting. BUT, if you like your broccoli in smaller pieces, steam first and then chop. I prefer pre-grated cheese and the finer the grate the better, but freshly grated cheese works well, too (as seen in the photos).
Broccoli Fritters With Cheddar Cheese are 2.8 net carbs per large fritter.
Broccoli Fritters With Cheddar Cheese (Easy Low Carb Recipe)
- 8 ounces broccoli, cut into small pieces or chopped
- 1 cup shredded cheddar cheese
- 2 large eggs, beaten
- 2 Tbsp oat fiber or almond flour, or powdered pork rinds (regular flour if not low carb)
- 1 tsp Cajun seasoning
- 1 Tbsp avocado oil or your favorite
- Cut fresh broccoli crowns and stems into 1/2 inch by 1/2 inch pieces. Steam lightly in the microwave or in a steamer. Drain any excess water and dry with paper towels if wet. (If using leftover broccoli, drain well and chop into small bite-sized pieces.)
- Toss or stir the broccoli with your flour of choice and the Cajun seasoning to coat. Add the egg and stir. Add the cheddar cheese and stir until thoroughly combined.
- Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan. A non stick pan needs less oil. Visually divide the mixture into fourths and spoon into the pan, arranging in a low mound or patty. Scrape any tumbled pieces back into the piles.
- Cook on one side until the cheese on the top of the patty begins to melt and the bottom is crusty brown, about 2-3 minutes. Flip and cook on the other side until browned.
- Makes 4 large patties, 2.8 NC each. Serve topped with an egg or with a dipping sauce.