Getting kids to eat their greens isn't always easy but these Broccoli Fritters are a great way to do just that. Each fritter is packed full of broccoli and they are perfect for lunch, a snack or part of a main meal.
Exposure is a key component to getting our kids to accept and eat different vegetables but sometimes steaming, boiling or roasting just doesn't cut it. We often need to try a little harder.
That's where our delicious recipe for cheesy broccoli fritters comes in! They're a fun and flavourful addition to our other family-favourite fritter recipes, including veggie fritters, zucchini fritters, corn fritters, carrot and parsnip fritters and pea fritters.
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Reasons to Love these Fritters
- Family Friendly: The delicious flavour, crispy exterior and soft inside make them a hit with both adults and kid alike.
- Green Goodness: Packed with vitamins, minerals, and fibre, these broccoli patties are a quick and tasty way to enjoy broccoli, ensuring your family gets their daily dose of green goodness.
- Versatile: Serve with a variety of dips, topped with a fried or poached egg, sliced up in a salad, as a side dish, or in a bun as a broccoli burger.
- Meal Prep Suitable: Make a batch and freeze for those busy weekday evenings when you need a quick and nutritious meal option.
Ingredient Information (with Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
- Broccoli: One full head of broccoli, including the stem. You can substitute with cauliflower for variation.
- Egg: Used as a binding agent. If you are looking for an egg free alternative, a chia egg (1 tablespoon chia seeds mixed with 3 tablespoon warm water) can be used instead. You may find the batter a little dry, I needed to add 2 tablespoons of milk (or water for a dairy-free option).
- Cheese: Provides flavour. Opt for mature cheddar cheese for maximum taste with less cheese, or try parmesan cheese or feta for different flavour profiles.
- Flour: All purpose flour (plain flour) is used for the batter. Chickpea flour works well as a 1:1 gluten free alternative.
- Mustard: Optional, added for flavour. Skip if preferred.
- Avocado oil: For frying, vegetable oil can be used as an alternative.
Step by Step Instructions (with images)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Prepare the Broccoli - Separate the broccoli florets from the stems and cut the florets into smaller pieces. Don't throw away the stems (they are nutritious too), peel the thicker part and then dice into 1cm / ⅓ inch pieces. Alternatively, save the stems to make these broccoli fries.
- Steam & Chop - Steam the broccoli for 4-5 mins, until it is tender but not mushy. I pop the stocks on the bottom of the steamer basket and the florets on the top. Drain and allow to cool slightly. Place the steamed broccoli on a cutting board and cut into small pieces using a sharp knife. Once chopped, use a masher to lightly squash the broccoli. This will give the fritters a smoother surface.
- Whisk the egg in a large mixing bowl and then add the flour, cheese, mustard and chopped broccoli. Season with salt and black pepper (optional, skip the salt for babies/young children). Mix until combined - At the start, it will seem very dry but it does eventually come together. See the above picture for what it should look like. If you believe that it is too try you can always add 1 - 2 tablespoons of milk.
- Fry - Heat ½ tablespoon of oil in a non-stick pan over medium heat. Scoop a ¼ cup of the mixture, form into a pattie shape around 1cm (⅓ inch) thick, place fritters in pan and fry until cooked through and golden brown, around 2-3 minutes on each side.
Storage Instructions
- Refrigerate - Store in an airtight container and refrigerate for 2-3 days.
- Freeze - Freeze on a baking tray until frozen, once frozen transfer to a freezable container/ziplock bag and freeze for up to 3 months.
To reheat, thaw then gently heat them through in a dry frying pan.
Recipe FAQs
Yes, broccoli fritters are suitable for babies once they have comfortably started solids, 6 months plus. However, this recipe contains common food allergens such as egg, dairy, and wheat, which should be introduced separately and safely before offering these fritters to your baby.
To ensure safety, steam the broccoli thoroughly to avoid any undercooked pieces, and finely chop it before mixing with other ingredients. While broccoli is highly nutritious, it can also cause gas, so monitor your baby's reaction accordingly.
As with all new foods, ensure a safe eating environment and supervise your baby closely during mealtimes.
Not personalised advice - for Informational purposes only. Consult with your pediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
I have tested this recipe replacing the cheese with 2 tablespoons of nutritional yeast, ¼ teaspoon of onion powder and ¼ teaspoon of garlic powder. The cheese does add good flavour to the fritters and I don't think they tasted so good without the cheese. However both my boys were more than happy to eat them made with the nutritional yeast. If I was to try it again I would maybe up the mustard and add some freshly chopped parsley.
I love these with a simple lemon yogurt dip. Mix ¼ cup Greek yogurt with 2 teaspoons of lemon juice, ½ teaspoon of olive oil and salt and pepper to taste.
You could also try serving it with smoked paprika dip, spicy mayo or your favourite/child's favourite dipping sauce.
More Broccoli Recipes
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Broccoli Fritters
Equipment
- 1 Non-stick Frying Pan
Ingredients
- 1 medium broccoli (approx. 300g)
- 1 egg
- ½ cup (70g) plain (all purpose) flour
- ⅓ cup (30g) extra mature Cheddar cheese
- 1 tsp Dijon mustard
- ½ teaspoon salt (do not add if making for baby / young child)
- ½ tbsp avocado oil (or oil of choice)
Instructions
- Chop the broccoli into florets. Peel off the hard parts of the stem and chop the stem into 1cm (⅓ inch) pieces.
- Steam the broccoli for 4-5 mins (until tender, but not mushy.)
- Place the broccoli on a chopping board and using a large knife, chop into small pieces. Use a masher to mash down the larger pieces.
- Whisk the egg in a large mixing bowl. Add the flour, cheese, mustard, steamed broccoli, salt (optional) and stir until combined.
- Scoop a ¼ cup of the mixture, form into a pattie shape around 1cm (⅓ inch) thick. Repeat to make six patties.
- Heat oil in a frying pan over medium heat. Place half the fritters in the pan and cook for 2-3 mins on each side. Repeat with the remaining fritters.
erin
Love these recipes - would love some suggestions for what to do re: a dipping sauce (any additional recipes for these)? thank YOU
Amy
Thanks Erin, you could try....this smoked paprika dip, avocado dip, lemon and herb dip, mint yogurt sauce, or hummus.
Sara
Hi should you freeze these before or after cooking? Thanks!
Amy
Hi Sara, you can do either 🙂
Helen
Is it possible to use frozen broccoli?
Amy
Hi Helen, I haven’t tested it with frozen but I’m sure it would work 🙂
Rogues
The flavor is not so great and i strongly encourage baking even though the author says it’s better to fry. It’s not. I wish i would have just baked them. Not giving my kid these greasy fritters.
Amy
Sorry you did not enjoy these Rogues. If you use a non-stick pan you need very little oil, I didn't find them greasy at all.
Megan Carr
My little one absolutely loved this recipe! I added carrots and cauliflower to hers for some extra veg! Yummy!
Amy
Excellent! Thank you 🙂