These Broccoli Fritters are easy to make with simple and healthy ingredients and ready to eat in 20 minutes. Crispy and delicious kid-friendly appetizers that are also gluten-free, Whole30, paleo, low carb and keto-friendly.
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CRISPY BROCCOLI FRITTERS
Looking for new delicious ways to get in some veggies? These crispy broccoli fritters are really easy to make and such a delicious way to sneak in some fresh or frozen broccoli. Just like my zucchini fritters and sweet potato tots, they are totally kid-friendly and make a healthy snack or side dish. Plus, they are also completely grain free, dairy-free, gluten free, Whole30, vegan, low carb and keto.
My family absolutely loves these healthy fritters since they can’t get enough of those crispy golden edges and soft centers. These are delicious on their own or you can serve them up with a dollop of dairy-free or regular sour cream or your favorite sauce.
The best part is that these broccoli cakes come together quickly with simple pantry ingredients that you probably already have in your kitchen. No flour, cheese or eggs required!
INGREDIENTS YOU NEED TO MAKE VEGAN BROCCOLI FRITTERS:
- fresh broccoli florets (about 1 medium head (if using frozen broccoli, be sure to thaw and squeeze dry first)
- 2 flax eggs* (sub with chia egg or use regular eggs if not vegan)
- superfine almond flour
- garlic powder
- onion powder
- salt
- smoked paprika
- nutritional yeast
- unsweetened almond milk
* To make 1 flax egg mix 1 tbsp ground flax seed with 2.5 tbsp water. Let sit for 5 minutes to thicken.
HOW TO MAKE BROCCOLI FRITTERS:
- Bring a large pot of water to boil. Cut broccoli into florets and boil OR STEAM for 5 mins or until soft.
- Drain and allow to cool for a few minutes.
- Once cool, chop into small pieces or use a food processor.
- Place broccoli in a bowl along with the other ingredients along with some black pepper and mix until combined.
- Chill in the fridge for 20 minutes.
IF MAKING FRIED BROCCOLI FRITTERS:
- Heat 1.5 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat.
- Drop 1.5 tablespoon sized portions into the pan, then gently press the batter to flatten. Fry until golden brown on both sides, about 2-3 minutes per side.
- Transfer the crispy fritters to a paper towel-lined plate. Repeat with remaining batter.
HOW TO BAKE BROCCOLI FRITTERS:
- Start off by preheating your oven to 400 degrees F.
- Line a baking sheet with parchment paper. Drop 1 – 1.5 tablespoon sized portions on baking sheet then gently press the batter to flatten. Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
- Remove from oven and transfer healthy broccoli fritters to a paper towel-lined plate.
- Serve warm or room temperature with lemon wedges, sour cream or your favorite sauce.
HOW TO MAKE AIR FRYER BROCCOLI FRITTERS:
- Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
- Scoop 1 – 1.5 tablespoonfuls portions into THE air fryer basket, an inch apart. Press to flatten broccoli cakes and lightly spray with oil. Close air fryer and cook at 385F for 11-12 minutes (or until desired crispness), flipping and spraying halfway through.
- Transfer to plate and repeat with remaining batter.
ARE BROCCOLI FRITTERS HEALTHY?
Yes. These crispy broccoli cakes are not only absolutely delicious but they are low in calories and make a healthy toddler-friendly snack or side dish.
SO ARE BROCCOLI FRITTERS KETO?
Yes. The nutritional info for one of these crispy keto broccoli cakes is:
- 78 calories
- 3g Net Carbs = 6g Total Carbs – 3g Fiber
- 4g Protein
- 5g Fat
HOW TO FREEZE WHOLE30 BROCCOLI FRITTERS
Yes, to freeze the already-made fritters, place in a single layer on a baking sheet and flash freeze the pan for 20 minutes. Transfer to a large freezer bag or air-tight container and store in the freeze for up to 3 months.
Reheat vegan broccoli cakes on a cookie sheet in a 200°F oven until heated through.
More broccoli recipes you might like:
These Broccoli Fritters are easy to make with simple and healthy ingredients and ready to eat in 20 minutes. Crispy and delicious kid-friendly appetizers that are also gluten-free, Whole30, paleo, low carb and keto-friendly.
- 3 cups fresh broccoli florets , about 1 medium head (if you want o use frozen broccoli, be sure to thaw and squeeze dry first)
- 2 flax eggs , (to make 1 flax egg mix 1 tbsp ground flaxseed with 2.5 tbsp water. Let sit for 5 minutes to thicken - can also sub with chia eggs OR regular eggs, if not vegan
- 1/2 cup superfine blanched almond flour
- 3 Tbsp nutritional yeast (sub with parmesan cheese if not dairy free / paleo / Whole30)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2.5 tbsp unsweeteened almond milk , can sub with any milk
- 2 green onions , finely sliced
- avocado oil or olive oil
- lemon wedges, sour cream or your favorite sauce
PREPARE THE BROCCOLI:
Bring a large pot of water to a rolling boil and steam or boil broccoli for 5 mins or until soft. Drain and allow to cool for a few minutes.
Once cool, chop into small pieces with a knife, potato masher or place in a food processor. Place chopped broccoli in a bowl along with the other ingredients along with some black pepper and mix until combined. Chill in the fridge for 20 minutes.
MAKE THE BROCCOLI PATTIES:
Once cool, chop into small pieces or use a food processor. Place broccoli in a bowl along wIth the other ingredients along with some black pepper and mix until combined. Chill in the fridge for 20 minutes.
**If batter seems too soggy, add a little bit more almond flour. If batter seems too dry, add a little bit more liquid.
Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
Scoop 1.5 tablespoonfuls portions into THE air fryer basket, an inch apart. Press to flatten broccoli cakes and lightly spray with oil.
Close air fryer and cook at 385F for 11-12 minutes (or until desired crispness), flipping and spraying halfway through.
Transfer to plate and repeat with remaining batter.
Serve warm or room temperature with lemon wedges, sour cream or your favorite sauce.
Preheat oven to 400 degrees Line a baking sheet with parchment paper.
Drop 1.5 tablespoon sized portions on baking sheet then gently press the batter to flatten. Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
Remove from oven and transfer to a paper towel-lined plate.
Serve warm or room temperature with lemon wedges, sour cream or your favorite sauce.
Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat. Drop 1.5 tablespoon sized portions into the pan, then gently press the batter to flatten.
Fry until golden brown on both sides, about 2-3 minutes per side.
Transfer to a paper towel-lined plate. Repeat with remaining batter.
Serve warm or room temperature with lemon wedges, sour cream or your favorite sauce.
Photo Credit: Many of the photos in this blog post were taken by Tamsin of Cupful of Kale
Did you try this recipe?
Sabrina -
what a wonderful way to eat something I’m more or less supposed to eat every day, or 6 days a week (and I’m getting tired of it), so I also appreciate it without ordinary frying, or other bad stuff so it still works for my slow carb thing, thank you!