Broccoli Feta Fritters are the perfect way to enjoy your Broccoli. Â Feta makes these green little discs a little salty and creamy and a quick fry gives them a nice crunchy edge.
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We eat a lot of Broccoli in our house. Â I mean A LOT! Â My youngest has been complaining about it lately, so I have been coming up with new ways to serve him his broccoli.
Why do we eat so much of the green stuff?  Because it is so darn good for you!  Broccoli is such a nutritional superstar that I want to make sure we keep it as a regular on our dinner plates.
This recipe is a super simple to pull together, and quite fun.  Perfect to have the kids get involved in making {except the frying, too much splatter}.  I like to serve it with a sprinkle of additional feta, or a dollop of sour cream.  I like to make extras and pull them out the next day to enjoy for lunch.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.Â
- 3 cups of fresh broccoli chopped roughly (I remove the stems and only use florets)
- 1 large egg
- 1/2 cup gluten free all-purpose flour mix
- 1/2 cup crumbled feta
- 1 small clove garlic, minced
- 1/2 teaspoon Kosher salt
- Pinch of red pepper flakes
- 1/8 teaspoon ground black pepper
- 1/4 cup Olive oil for frying
- Separate the florets from their stems.
- Cut the florets into 1-inch chunks.
- Add 1/2″ of water to large pan and bring to a boil. Add broccoli, cover pan and cook 3-5 minutes
- Drain the broccoli, then set it aside to cool slightly.
- Add broccoli to food processor and puree
- In the bottom of a large bowl, lightly beat your egg.
- Add the flour, cheese, garlic, salt, pepper, red pepper flakes and whisk to combine.
- Add in the pureed Broccoli and stir together to mix.
- Set a heavy skillet over medium-high heat and add oil, if oil pops lower heat to medium.
- 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.
- Transfer briefly to paper towels to drain, then serve.
Here are 10 reasons why broccoli should be an essential part of your diet. Â It helps or prevents the following.
- Aids Nervous System
- Helps keep Blood Pressure Low
- Great Source of Vitamin C
- Aids in Bone Health
- Helps prevent Sun Damage
- Boosts Immune System
- Cancer Prevention
- Diet Aid
- Great for Eye Health
- Great for Heart Health
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That looks delicious!
Thanks Anne, it was.
Sounds and looks delicious! We love broccoli around here–and thanks for the health benefits reminder!
We love broccoli too. Its always good for me to shake up how I serve it! Hope you enjoy.
This looks great, but what do you do with the stems?
I bag and store them in the refrigerator and throw them in our protein shakes.
Hi Amy, I just made those fritters for lunch and they were delicious! Great recipe.
Thanks
Renata
Renata,
Glad you like them! Its a delicious way to use up our zucchini. I made 6 loaves of my zucchini bread this week. The freezer will be filling up.
xo Amy
Amy,
These were awesome!
My family wanted more- I’ll have to double it next time 🙂
These look delicious but are labeled as gluten free. How can that be if they contain flour? As a celiac, I know to substitute gf flour but someone who is trying to prepare food for someone else that is gf might not realize it, possibly thinking 1/2 cup might not matter. Thanks for the recipe!
Karen, you are right, the ingredient was suppose to say gluten free all purpose flour mix. I apologize for the mistake. You need to use either a gluten free flour mix or you could use a mix of 1/3 cup coconut flour + 2 tablespoon tapioca flour to help hold the firtters together. I hope you give the recipe a try!
What a great way to get those veggies into young kids! But I’d devour them too!
Love your recipe! I’ve never thought to make fritters with broccoli for some reason. Now I can’t wait to try! Very nice!
looks like a tasty flavor combination!
Thanks David.
I made these last night for dinner. I wanted to take a picture BUT they didn’t last long enough!!! These were fantastic! The color was great, the crispy exterior was on point, and the flavor was incredible!
Every sentence ends with an exclaimation point because they are THAT GOOD!
Thank you for the recipe. It’s been requested to make this at least once a week. It behooves me to please my family.
I’d love to link and pin your recipe. Everyone has to know about this!
I hear you Debbie, these are a hot seller at my dinner table. Gone in a flash and never any leftovers. Great way to get my guys to eat their Broccoli! 🙂
Hi, thank you for the great recipe, we all loved it.
We do however use the whole broccoli including the stems and they turned out delicious and it’s less of a waste of the rest of this healthy vegetable.