4.9 from 57 votes
Parmesan Garlic Broccoli Fritters
There is a very high broccoli to fritter batter ratio in this recipe. It's a fabulous way to hide a lot of greens in irresistible little bites that even kids will gobble up! Makes 6 fritters about 9cm/3" in diameter, 1cm/1/3" thick. Adapted from Smitten Kitchen
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 126 kcal
Cuisine:
American
Ingredients
- 3 cups broccoli florets and stem , roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
- 2 tbsp oil (vegetable, olive oil, canola)
Batter
- 1 garlic clove , minced
- 1/2 cup plain flour
- 1/4 cup grated parmesan
- 1 egg
- 2 tbsp milk (low fat or full fat)
- 1/2 tsp salt
- black pepper
Yoghurt Sauce
- 1/4 cup plain yoghurt
- 2 tsp lemon juice
- salt and pepper
Instructions
- Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
- Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
- Combine the Yoghurt Sauce ingredients and mix well.
- Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
- Add the broccoli and mix to evenly disperse throughout the Batter.
- Heat 1 tbsp of oil in a fry pan over medium heat.
- Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
- Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
- Serve with the Yoghurt Sauce and extra lemon wedges, if desired.
Cup of Yum
Notes
- I also add most of the broccoli stems into these fritters. For the thicker part, I recommend peeling it with a potato peeler as I find the skin can be quite tough. Then roughly chop them into a medium size dice so they cook in the same time as the florets.
- This recipe also works great with cauliflower.
- Nutrition per serving.
Nutrition Information
Serving
85g
Calories
126cal
(6%)
Carbohydrates
11.9g
(4%)
Protein
5.4g
(11%)
Fat
1.6g
(2%)
Cholesterol
31mg
(10%)
Sodium
266mg
(11%)
Potassium
172mg
(5%)
Fiber
1.5g
(6%)
Sugar
1.4g
(3%)
Vitamin A
350IU
(7%)
Vitamin C
56.9mg
(63%)
Calcium
80mg
(8%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 85g | |
| Calories | 126cal | 6% |
| Carbohydrates | 11.9g | 4% |
| Protein | 5.4g | 11% |
| Fat | 1.6g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 266mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 1.4g | 3% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 56.9mg | 63% |
| Calcium | 80mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.