Served with a yogurt dipping sauce and filled with broccoli, goat cheese and herbs, these healthy broccoli fritters are sure to be a hit any time of day. Enjoy these easy gluten-free broccoli patties for breakfast, lunch or dinner.
I always appreciate a recipe that’s not constrained to just one time of the day. That’s what I love about these broccoli fritters, the possibilities are endless. Top them with an egg and call it breakfast or serve them atop a bed of greens and call it lunch, make them bite-sized and they’re right at home as an appetizer or snack, pile them into a wrap with a generous helping of sauce and you’ve got yourself a portable meal.
Stuffed with broccoli, goat cheese and herbs, these little broccoli cakes are perfect any time of day. They also happen to be easy to make (you can even use leftover steamed or blanched broccoli) and gluten-free.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Broccoli – You can start with raw broccoli and quickly steam it or use leftover steamed broccoli but avoid frozen broccoli which is too soggy when cooked for making fritters.
- Eggs – Eggs are the basis of the batter that binds the broccoli together.
- Herbs – I like a combination of scallions and fresh parsley but you can substitute your favorite herbs.
- Garlic – A hint of garlic goes nicely with the fresh herbs and goat cheese.
- Flour – A combination of almond and tapioca flour helps to thicken the batter and makes these fritters gluten-free.
- Goat Cheese – Creamy and tangy goat cheese pairs well with broccoli but you can also use feta if you’d prefer.
- Olive Oil – You’ll need some olive oil for frying the fritters.
- Yogurt Dipping Sauce - I think the best thing to serve with fritters like these is a sauce with a little tang so I add a pinch of bright and tangy sumac to some yogurt mixed with a little lemon juice and olive oil to make a quick dipping sauce. The sumac adds a tart almost citrusy note to the dip that’s especially nice with the fritters but you can skip it if sumac is hard to find.
And you are ready to make fritters!
How to Make Broccoli Patties:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
Everything comes together fairly quickly and is just a matter of chopping, mixing and frying.
- You’ll start by quickly steaming your broccoli then letting it cool before chopping it. (Make sure to drain and pat your broccoli dry to remove as much moisture as possible to avoid soggy fritters as broccoli can hold on to water after being cooked.)
- Next mix together the batter and stir in your chopped broccoli and cheese.
- Heat a bit of oil in a nonstick pan and drop little mounds of batter into the pan. (The fritters are fried in a light slick of oil which gives them a golden brown exterior and fluffy interior. The key is to leave them to sit and not fuss with them as they cook in order to give them the time to properly develop a golden crust before you flip them.)
- While the fritters are cooking stir together the yogurt, olive oil and lemon juice to create the dipping sauce.
- Serve the warm fritters with yogurt sauce on the side. While the fritters are best served fresh you can also keep leftovers in an airtight container in the fridge for 3-5 days and re-heat the fritters in the oven as needed.
Variations:
Want to mix things up? Try these variations.
- Try adding other lightly blanched or steamed vegetables like peas or asparagus.
- Swap out the goat cheese for feta.
- Serve the fritters with an egg for breakfast, some lightly dressed greens for lunch or in wrap for dinner.
More Broccoli Recipes:
Broccoli Fritters with Yogurt Sauce
Served with a yogurt dipping sauce and filled with broccoli, goat cheese and herbs,
these tasty little broccoli fritters are sure to be a hit any time of day.
Enjoy these easy gluten-free broccoli patties for breakfast, lunch or dinner.
Ingredients
For the Broccoli Fritters:
- 8oz/228g broccoli florets
- 2 large eggs
- 1 scallion, finely chopped
- 2 Tablespoons, chopped chives
- 2 Tablespoons, chopped parsley
- 1 garlic clove, finely grated
- 2 Tablespoons/12g tapioca flour
- ⅓ cup/42g almond flour
- ½ teaspoon sea salt
- 1 oz/28g goat cheese, crumbled
- Olive oil for frying
For the Sumac Yogurt:
- 6oz/170g full fat yogurt (I like goat yogurt)
- 1 Tablespoon/15ml extra virgin olive oil
- 1 teaspoon/5ml fresh lemon juice
- Pinch of sea salt
- ¼ teaspoon sumac (optional)
Instructions
Place broccoli in a steamer basket over a saucepan of water. Bring water to a simmer; cover and steam for 3-4 minutes (until crisp-tender). Remove broccoli from steamer and let cool. Chop broccoli and set aside.
Combine chopped broccoli in a large bowl with the eggs, scallions, chives, parsley and garlic clove,; mix until well combined. Add tapioca flour, almond flour and salt; mix again. Gently fold in crumbled goat cheese and set aside.
Meanwhile make the yogurt sauce. In a small bowl, stir together the yogurt olive oil, lemon juice and season with salt. Sprinkle with sumac (if using) and set aside until ready to serve.
Heat olive oil in a medium non-stick frying pan or cast iron skillet over medium-low heat. Spoon about 2 Tablespoons of batter into small mounds onto the pan and use the back of a spoon to flatten slightly. Cook in batches for about 2 minutes on each side until golden. Repeat until all the batter is used.
Serve the fritters warm with the sumac yogurt on the side.
Notes
Variations:
Substitute other lightly blanched or steamed and chopped vegetables like peas or asparagus for half of the broccoli.
Use feta instead of goat cheese.
Serve the fritters with an egg for breakfast, dressed greens for lunch or in wrap for dinner.
Storage
Fritters are best served immediately but can be stored in an airtight container in the fridge for up to 3-5 days and re-heated in the oven as needed.
Dietary Info
Gluten-Free, Grain-Free, Vegetarian, Nut-Free
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 83Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 142mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Taste of France says
I've made fritters with zucchini, carrots, beets, but not yet broccoli. Great idea! I always make a huge batch and freeze the extras. They are quick to warm up when you're in a rush.