These parmesan garlic broccoli fritters are crisp on the outside, tender in the middle, and packed with green vegetables that even picky eaters will happily finish. Chopped broccoli gets bound with a simple batter of flour, egg, milk, and cheese, then pan fried until deeply golden.
A cool lemon yogurt sauce on the side keeps every bite fresh. The batter comes together in one bowl, the broccoli cooks in minutes, and the whole dish is ready fast enough for a weeknight side, a lunchbox treat, or a gathering snack. Leftovers reheat nicely, which makes these a great make ahead option.
Table of Contents
Why This Parmesan Garlic Broccoli Fritters Recipe Works
Squashing the cooked broccoli with a potato masher is the secret. It breaks the florets into small pieces that hold together in the batter, while still leaving texture and visible green flecks. If you mash it completely, the fritters turn dense and pasty.
The batter is deliberately light. With only half a cup of flour for three cups of broccoli, the vegetable stays the star and the coating just holds it together. Egg and a splash of milk give enough moisture for a loose batter that browns evenly in a thin layer of oil.
Parmesan and garlic bring plenty of savory flavor with very little effort. The cheese also browns on the edges of the fritters and makes them extra crisp. The tangy yogurt and lemon sauce cuts through the richness and makes the whole plate feel balanced.
Ingredients for Parmesan Garlic Broccoli Fritters
- 3 cups chopped broccoli florets and stem, about 1 medium head
- 1 clove garlic, minced
- 1/2 cup all purpose flour
- 1/4 cup grated Parmesan
- 1 large egg
- 2 tbsp milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil, for frying
- 1/4 cup plain yogurt, for the sauce
- 2 tsp lemon juice, for the sauce
- Pinch of salt and pepper, for the sauce
Broccoli. Use the florets and the peeled stem, cut into small pieces so they cook through quickly and mash easily.
Flour. Plain all purpose flour keeps the batter light. If the mixture looks too wet, add a tablespoon more.
Egg and milk. The egg binds the fritters and the milk loosens the batter just enough to coat the pieces.
Parmesan. Finely grated cheese melts into the batter and adds a salty, nutty edge that browns well in the pan.
Yogurt sauce. Plain yogurt with lemon juice is cool and tangy, and it takes under a minute to stir together.
How to Make Parmesan Garlic Broccoli Fritters
1. Cook the broccoli Steam the chopped broccoli in the microwave for 3 minutes, or boil it briefly, until tender but not mushy. Drain it well and let steam escape for a minute.
2. Squash the florets Use a potato masher to press the broccoli until flattened and broken up, but not a smooth puree.
3. Make the sauce Stir the yogurt, lemon juice, salt, and pepper together in a small bowl and refrigerate until needed.
4. Mix the batter Beat the egg in a large bowl, then stir in the flour, Parmesan, milk, garlic, salt, and pepper until just combined. Fold in the broccoli until evenly coated.
5. Fry the first side Heat 1 tablespoon oil in a large skillet over medium heat. Scoop 1/4 cup batter into the pan for each fritter and flatten gently to 1/3 inch thick. Cook up to three at a time.
6. Flip and finish Cook each side for 2 to 3 minutes, until deep golden and set in the middle. Add more oil to the pan between batches.
7. Keep warm Rest the cooked fritters on a rack in a hot oven at 200 degrees F while you finish the rest.
How to Serve Parmesan Garlic Broccoli Fritters
Serve the fritters warm with the lemon yogurt sauce and extra lemon wedges. They make a great side next to juicy cheeseburgers, or pair them with oven baked BBQ chicken for a family dinner. For a light lunch, add a plate of Italian house salad, and a glass of strawberry pineapple mojito is a fun weekend extra.
How to Store and Reheat Parmesan Garlic Broccoli Fritters
Cool the fritters completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 375 degrees F or an air fryer for 5 to 8 minutes until crisp and heated through to 165 degrees F. To freeze, spread cooked fritters on a tray, freeze until firm, then transfer to a bag for up to 2 months and reheat from frozen.
Tips and Variations for Parmesan Garlic Broccoli Fritters
Do not overcook the broccoli. Mushy broccoli releases too much water and makes the batter loose.
Drain well. Press the cooked broccoli in a clean towel or a sieve before mixing to remove excess moisture.
Keep the heat moderate. Medium heat browns the outside while giving the middle time to set.
Mind the thickness. Thin fritters crisp quickly, while thick ones can stay soft inside.
Add herbs. Chopped chives, dill, or parsley mix in nicely and add color.
Add spice. A pinch of chili flakes or smoked paprika gives a gentle warmth.
Try an oven version. Bake flattened fritters on a lined sheet at 425 degrees F for 15 to 18 minutes, flipping once, for a lighter result with less oil.
Practice food safety. Cool leftovers quickly and reheat until steaming hot, following this University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Parmesan Garlic Broccoli Fritters
Can I bake parmesan garlic broccoli fritters instead of frying?
Yes. Place flattened fritters on a lined baking sheet, brush lightly with oil, and bake at 425 degrees F for 15 to 18 minutes, flipping halfway. They will be a little less crisp than pan fried ones.
Can I use frozen broccoli for parmesan garlic broccoli fritters?
Yes. Thaw it, squeeze out as much water as you can, then chop and mash it as directed. Frozen broccoli holds more water, so you may need an extra tablespoon of flour.
What can I serve with parmesan garlic broccoli fritters?
They go well with a simple salad, grilled chicken, burgers, or soup. The yogurt sauce works as a dip for snacking.
Why are my fritters falling apart?
The batter is usually too wet. Drain the broccoli well, add a little more flour, and let the batter sit for a few minutes before frying.
Are these fritters gluten free?
Not as written because they use wheat flour. A one to one gluten free flour blend can replace it with similar results.
Parmesan Garlic Broccoli Fritters
Equipment
- Large skillet
- Potato Masher
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- 3 cup broccoli florets and stem chopped, about 1 medium head
- 1 cloves garlic minced
- ½ cup all purpose flour
- ¼ cup grated Parmesan
- 1 large egg
- 2 tbsp milk
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for frying
- ¼ cup plain yogurt for the sauce
- 2 tsp lemon juice for the sauce
- 1 pinch salt and pepper for the sauce
Instructions
Cooking
- Steam. Microwave the broccoli in a steamer for 3 minutes until tender, then drain.
- Mash. Roughly squash the broccoli with a potato masher.
- Sauce. Stir the yogurt, lemon juice, and seasoning together.
- Batter. Beat the egg, mix in the flour, cheese, milk, garlic, salt, and pepper, then fold in the broccoli.
- Fry. Heat 1 tbsp oil over medium heat. Scoop 1/4 cup batter per fritter, flatten to 1/3 inch, and cook 2 to 3 minutes per side.
- Repeat and serve. Add oil as needed for the second batch and serve with the sauce.
