These cheesy broccoli fritters (or pancakes) are crispy on the outside, soft on the inside, and loaded with protein! They’re an easy, fun way to sneak in veggies while still feeling indulgent.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Pancake Recipes
These broccoli fritters are golden, cheesy, and packed with protein thanks to a combo of cottage cheese, Cheddar, and eggs. With a crispy exterior and a fluffy, cheesy middle, they’re a nutritious and tasty way to enjoy broccoli.
These are a bit like pancakes mixed with fritters and they come together quickly, with a little boost of chives for a herby hint and cheddar for creamy goodness. Each fritter has about 100 calories and offers a satisfying 5-6 grams of protein, making them perfect for breakfast, lunch, or even as a snack.
Serve these broccoli fritters with tomato relish or aioli, a poached egg, or a fresh salad for a balanced meal.
👩🍳 If you like savory pancakes or fritters, check out these: pea and corn fritters with halloumi, savory sweet potato pancakes, paneer fritters, kale and corn fritters, and prawn fritters.
What You’ll Need
Here is what you’ll need for this broccoli cheese fritters. Find the full measurements in the recipe card below.
- Broccoli: Lightly pre-cooked to soften, then chopped fine. Adds fiber, vitamins, and that veggie goodness.
- Eggs & cottage cheese: These boost the protein and help bind everything together for a perfect pancake texture.
- Cheddar cheese: Grated for that melty, cheesy middle, plus extra protein and calcium.
- Chives: Fresh and mild oniony and garlicky flavor. You can swap with green onions or parsley.
- Flour: Helps form a cohesive batter. Use regular or gluten-free if preferred. Almond meal can be used for a low-carb, keto version.
- Olive oil: Adds richness and helps crisp up the fritters.
How To Make Broccoli Fritters
Here are some handy step-by-step photos and brief instructions for how to make broccoli fritters. Find the full recipe and nutritional information below.
- Steam or briefly boil broccoli, drain well, and chop finely.
- Mix chopped broccoli, eggs, cottage cheese, cheddar, chives, salt, and pepper.
- Add flour and stir into a thick batter.
- Heat oil in a skillet, then drop heaped tablespoonfuls of batter and press slightly to flatten.
- Cook 3 minutes per side or until golden. Repeat with remaining batter.
Watch The Video
Recipe Tips
- Cooking tips: Non-stick frying pan is ideal for cooking these pancakes as they can get sticky due to cheese content. Make sure to cook the first side long enough before flipping, you should see golden brown edges and the pancakes should be firm enough to flip. If they feel too wobbly, let them cook for a little longer before flipping. Using a little oil will keep them crispy and prevent sticking.
- Variations: Add garlic or paprika to the batter for extra flavor. Chopped bacon or feta are also fun additions. I also like these with green peas or sweet corn.
Serving Suggestions
These are perfect with a dollop of aioli, salsa, or a tomato relish. They make a great base for a fried or poached egg for brunch. Or, serve with a leafy green salad for a light lunch.
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Ingredients
- ½ large head of broccoli 7-8 oz, 210 grams, florets only
- ½ teaspoon salt
For the batter:
- 2 large eggs
- ⅔ cup cottage cheese 5.5 oz or 160 grams
- 1 cup grated Cheddar 2.5 oz or 75 grams
- 2 tablespoons chopped chives
- ½ cup plain flour or gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil for cooking
Instructions
- Prep broccoli: Cut into florets, boil for 2 minutes, then strain. Pat dry with paper towels to remove excess moisture.
- Chop broccoli: Finely chop by hand or in a food processor, and transfer to a large bowl.
- Make batter: Add eggs, cottage cheese, cheddar, chives, salt, and pepper to the broccoli. Stir to combine. Add flour and mix well until batter is thick.
- Cook fritters: Heat 1.5 tbsp oil in a non-stick pan over medium-high heat. When hot, drop spoonfuls of batter and flatten each slightly. Cook 3 minutes per side, until golden and firm. Transfer to a plate lined with paper towels. Repeat with the remaining batter, adding more oil if needed.
- Serve: Enjoy hot with aioli, tomato relish, or your favorite sauce.
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