These BROCCOLI FRITTERS are an easy way to get extra veggies in your kids! They’re low carb and keto friendly and my kids love dunking them in ranch dressing. Serve them up with just about any protein for an easy dinner the whole family will enjoy.
We’re all pretty aware of my deep and abiding love for broccoli at this point, right?
I mean, I’m a little worried you guys might get burnt out on my broccoli recipes, so I try to space them out a bit. It’s just…broccoli is so good. I could (and do) eat it every day.
These broccoli fritters are a fun little twist from my usual steamed broccoli, broccoli casserole, and broccoli salad.
I serve these up with homemade ranch dressing and my kiddos devour them.
Ketchup is a good choice too. Just be sure to buy sugar free to keep it low carb. I like this brand of sugar free ketchup (affiliate link).
How to make broccoli fritters:
You’re going to need a blender or food processor to make this recipe.
I use this Breville food processor (affiliate link) and it’s my FAVORITE kitchen appliance. I’ve gone through all the big brands of food processors, but this one is the best, in my opinion. It makes short work of grating cheese, making cauliflower rice, slicing veggies, and of course chopping up everything for these broccoli fritters.
Toss your broccoli, almond flour, Parmesan, onion, garlic, and salt into the bowl of the food processor fitted with the blade attachment and give it a whirl.
The mixture will break down in about 15 seconds and be ready for scooping!
I like to use a large cookie scoop (affiliate link) to get evenly portioned balls of the mixture, but you can use a spoon if you prefer. The cookie scoop just makes it a bit easier.
Drop the fritter right onto a pan that’s got a thin layer of hot oil covering the bottom. Resist the urge to flatten the ball or your fritters will likely fall apart.
When the bottoms have browned, flip the fritter over and flatten it to form more of a pancake shape.
These cook in just about 2 minutes per side so they go quick!
We serve these broccoli fritters hot from the pan, but they’re also good after they’ve cooled!
To rewarm, we like to heat them in a skillet, but you can also pop them in the microwave if necessary.
I’ll be honest – my kids were both very leery the first time I served these up. They’re very GREEN, which tends to make all kids a little nervous. 😉
But, once they took that first bite, they fell in love and now they request these!
If you like this recipe, you’ll love my ebooks!
More low carb & kid-friendly side dishes:
Cauliflower Mac and Cheese: If your kids don’t see you using cauliflower, they may not even realize it’s not pasta!
Cheesy Baked Asparagus: Such an easy side dish!
Cauliflower Casserole: There is cheese and bacon involved! 😍
Loaded Broccoli: Think baked potato – but with broccoli!
Broccoli Fritters
These broccoli fritters come together in minutes and are a nice change of pace from the usual steamed broccoli. Serve with ranch dressing or sugar free ketchup for dipping.
Ingredients
- 8 ounces broccoli florets
- ½ cup shredded Parmesan
- ⅓ cup almond flour
- 2 eggs
- ¼ cup diced onion
- 2 cloves garlic, minced
- ½ teaspoon salt
- Avocado oil, for frying
Instructions
- Add all of the ingredients except for the avocado oil to a food processor and process until you have a mostly coarse crumb-like mixture.
- Heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add enough avocado oil to lightly cover the bottom of the pan and heat until shimmering.
- Use a large cookie scoop to scoop out a ball of the fritter mixture and be sure it's compacted together tightly. Drop it gently into the pan.
- Cook for 1-2 minutes to allow the bottom to brown and then carefully flip the fritters and press them flat with a spatula.
- Continue cooking to brown the other side, 1-2 minutes, before removing to a paper towel lined plate.
- Serve hot or at room temperature.
Notes
Using a cookie scoop works best as it allows you to pack together the broccoli mixture. If using a spoon, use your hands to compact the mixture into a ball as best you can.
Serve with ranch dressing or ketchup, if desired.
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Nutrition Information:
Yield: 8 fritters Serving Size: 2 frittersAmount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 247mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 5g
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Sam says
What’s the alternative for egg? 🙂
Karly Campbell says
I’m not sure of a good alternative. I’ve only tested this as written. I might try some cream cheese to help things hold together a bit, but I haven’t tested that myself.
Sarah says
I can’t eat dairy. Is there a substitute for the Parmesan?
Karly Campbell says
You could likely add more almond flour…the Parmesan is there to add flavor but also to help bind it together. I’m not sure how they’d work without it or what changes you’d make, but I’d probably try leaving it out and adding a bit more almond flour until it seems to hold together.
Emily Cortez says
My Gram always made French fried broccoli and cauliflower oh how I miss that since going keto! This sounds so delish I can’t wait to try it.
Stefanie Thibodeaux says
These look absolutely divine! Cant wait to try them. It just so happens that I bought broccoli yesterday. Yum! And here is a link to baked ones…I know someone asked. https://pin.it/trqr7dss3czay7
Diane M Harden says
cn be mde in advance
Karly Campbell says
I haven’t tried making these in advance, so I’m not sure how well they’d hold up.
Rita says
You posted a snack cracker recipe some time ago but I’ve lost it. I remember it used almond flour. Could u please repost it again. Thank you.
Karly Campbell says
Hi Rita! You’re probably looking for these ranch crackers.
Linda says
Do you have to steam the broccoli first or just raw
Karly Campbell says
I used raw broccoli.
Angie alanis says
Can I leave out the almond flour? I dont know anything about cooking and im afraid the flour has some purpose?
Karly Campbell says
It helps to hold the fritters together. I don’t think these will work work well without it.
Elizabeth says
OMg I made these tonight. I used mozzarella bc that’s what I had and no onion. Delicious!
Monika says
Is the parmesan used as a binder or more for flavour?
I ask because I want to leave it out…I don’t like this cheese!
THANKS!
Karly Campbell says
It works as both a binder and adds flavor. You could try leaving it out and add in some cheddar and see how that works.
Susan says
Can frozen broccoli be used for this recipe?
Karly Campbell says
I’ve only used fresh. I’d be worried the frozen would be too mushy/wet.
Teresa Holman says
Hmm, I think I might make these for dinner for company. I’m not really a long time broccoli fan, but now that I can air fry it, I”m hooked.
Amy B Ewald says
My daughter is allergic to tree nuts and they are telling us to avoid coconut (and she doesn’t like it) What kind of low carb flour could I substitute almond flour for? Would Flax Seed Meal work?
Karly Campbell says
I’m afraid I’ve only tried this with almond flour, so I’m really not sure.
Crow Sky says
Give it a try with ground sunflower seeds! The properties are very close to almond flour and you basically sub 1 for 1. I know they work good as a sub for Fathead dough so maybe it would work out well with this. Regards.
Shoni says
Can I bake these?
Karly Campbell says
I haven’t baked them myself, but I do think that’d work fine.
Hayley says
Do you think coconut flour could sub for almond flour?
Karly Campbell says
I’ve only made these with almond flour. If you do try coconut flour, you might use a bit less and see how it holds together and add more as needed.