Cheesy Broccoli Veggie Fritters (Print Version)

Crispy veggie bites with tender broccoli and melted cheese, ideal for snacking or as a side.

# Components:

→ Vegetables

01 - 2 cups broccoli florets, finely chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese

→ Binding & Dry Ingredients

06 - 2 large eggs
07 - 1/2 cup breadcrumbs (gluten-free optional)
08 - 1/4 cup all-purpose flour (gluten-free optional)

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon smoked paprika (optional)
12 - 1/4 teaspoon dried oregano

→ For Frying

13 - 2 to 3 tablespoons olive oil or neutral oil

# Directions:

01 - Bring a pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until tender. Drain, rinse with cold water, then finely chop.
02 - In a large bowl, mix chopped broccoli, onion, garlic, cheddar, Parmesan, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano until the mixture holds together when pressed.
03 - Shape the mixture into 8 to 10 patties, each approximately 2 inches wide and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. Add patties without overcrowding and cook for 3 to 4 minutes per side until golden brown and crisp.
05 - Transfer patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally with a creamy dipping sauce or yogurt.

# Expert Advice:

01 -
  • They're ready in 35 minutes, which means you can go from hungry to happily eating before most people finish scrolling their phones.
  • Broccoli transforms into something so crunchy and savory you forget you're eating vegetables.
  • Crispy on the outside, creamy cheese inside—they work as an appetizer, side dish, or vegetarian main that actually satisfies.
02 -
  • If your mixture feels too wet to hold together, the broccoli probably released too much water—pat it dry with a kitchen towel before mixing.
  • Don't skip the blanching step; raw broccoli never gets tender enough, and it releases moisture that ruins the texture.
  • Medium heat is non-negotiable; they'll look done on the outside while staying raw broccoli on the inside if your pan isn't hot enough.
03 -
  • Use a non-stick skillet or cast iron that's truly well-seasoned; these are delicate enough that they'll stick to regular stainless steel.
  • The mixture should feel like loose meatball mixture that just barely holds together—if it's too dry, add one more beaten egg.
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