These Broccoli Fritters are crispy, healthy, and packed with flavor — made even better with peas for an affordable, easy-to-find, and protein-rich boost.
For more fritters and patties, check out our lentil patties, chickpea sweet potato patties, easy black bean patties, and Greek chickpea patties.
These Broccoli Fritters Are So Good You’ll Forget They’re Healthy
🥦 These Broccoli Fritters are crispy, flavorful, and come together in less than 30 minutes — perfect for when you want a quick vegetarian dinner without fuss.
They’re made with simple ingredients like broccoli, peas, eggs, and parmesan, creating a high-protein vegetarian recipe that’s naturally low in saturated fat and rich in fiber. The peas add a boost of plant-based protein and a touch of sweetness that balances the earthy flavor of broccoli — the kind of wholesome food that supports a balanced diet and fits beautifully into a Mediterranean-style eating pattern.
Louise and I love making these on busy weeknights when we crave something nutritious and satisfying. 🌿
Serve them with a dollop of yogurt or hummus for a no-fuss healthy meal that even kids will enjoy — truly one of those easy veggie snacks you’ll make on repeat. 💚
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Broccoli: Use a fresh whole head, florets, and stems for extra fiber. Substitute with cauliflower for variety or mixed vegetables for colorful vegetable fritters. If using frozen broccoli, thaw it in the microwave, drain well, and squeeze out excess water before chopping and mixing — no need to pre-cook.
- Peas: Add sweetness and plant-based protein. Swap with edamame or mashed chickpeas for another high protein vegetarian recipe twist.
- Eggs: They help bind the fritters. Replace with more flour and a splash of milk for an egg-free version.
- Red onion: Adds sharp flavor and color. Substitute with scallions or shallots for a milder taste.
- Garlic: Freshly grated gives the best aroma. Use garlic powder if you’re short on time.
- Parmesan cheese: Adds saltiness and umami. Try crumbled feta for a tangy flavor, or nutritional yeast for a dairy-free option.
- Flour: All-purpose is best for texture. Substitute with oat flour or chickpea flour for extra fiber and even more protein.
- Dried herbs: Oregano or mint add Mediterranean flavor. Try basil or dill for a fresh twist.
- Olive oil: Gives golden crispness. Swap with avocado oil or light spray oil to reduce calories.
How to Make Broccoli Fritters
Step 1 – Cook the Veggies
Chop the broccoli into small pieces (I did that on a cutting board with a large knife) and grate the stems. Add them to a microwave-safe bowl with 4 tablespoons of water. Cover and microwave until tender but not mushy — about 5 to 10 minutes. Add the frozen peas during the last 3 minutes to heat through.
Note: If you prefer the stovetop, boil the broccoli in salted water for about 5 minutes, adding the peas in the last minute. Drain well and let everything cool slightly.
Step 2 – Mash and Mix
Drain broccoli and peas well to remove excess water, then roughly mash them with a fork. You want texture, not purée. Add the eggs, onion, garlic, parmesan, flour, herbs, salt, and pepper. Mix until the ingredients come together into a thick but spoonable batter — it shouldn’t be stiff like dough or runny like pancake batter. If it feels too wet, add a spoonful of flour; if too thick, add a splash of milk or water.
Step 3 – Shape and Cook
Heat olive oil in a large nonstick skillet over medium heat. Drop two tablespoons of batter per fritter straight into the pan and gently flatten them with the back of a spoon. Cook for 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined plate to drain.
Step 4 – Serve and Enjoy
Serve your vegetable fritters warm with a squeeze of lemon and a spoonful of yogurt, hummus, or tzatziki. They’re perfect as a light main, healthy snack, or side dish everyone will love.
Tips
- Chop the broccoli finely: Small, even pieces cook faster and help the fritters hold together better.
- Don’t skip draining: After cooking, remove as much water as possible from the broccoli and peas to prevent soggy fritters.
- Keep the batter spoonable: The mixture should be thick enough to almost hold its shape on a spoon and easy to drop into the skillet.
- Use medium heat: Cooking too hot burns the outside before the inside sets; medium heat gives a crisp crust and tender center.
- Add extra herbs for flavor: Oregano, mint, or dill bring a Mediterranean touch and make them perfect for vegetarian meal prep ideas.
- Try different flours: Oat or chickpea flour adds extra fiber and flavor.
- Serve with dips: Pair with yogurt, hummus, or tzatziki for easy veggie snacks that work for lunch, dinner, or appetizers.
Frequently Asked Questions
You can, but baking doesn’t give quite the same crisp texture or deep flavor. It also takes longer. If you use a good-quality nonstick skillet and cook on medium heat with just a drizzle of olive oil, you’ll get beautifully golden fritters without burning. Air frying is a better alternative — it keeps them light and still nicely crisp.
You can bake the fritters in the oven at 400°F (200°C) for about 25–30 minutes, flipping halfway through, though they’ll be softer and less crisp than the pan-fried version. For a lighter but tastier alternative, air fry them at 375°F (190°C) for 8–10 minutes per side — they’ll turn out golden, crisp, and almost as flavorful as when cooked in a skillet with just a drizzle of olive oil.
Yes, these store beautifully. Keep them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet or air fryer to bring back the crispiness — perfect for low calorie broccoli recipes that fit your weekly routine.
They’re great with a side of Greek yogurt, tzatziki, hummus, or a fresh salad. You can also tuck them into wraps or serve over grains for a balanced meal.
Yes! You can use frozen broccoli for this recipe. Thaw it in the microwave, drain well, and squeeze out excess water before chopping and mixing. There’s no need to pre-cook — just make sure it’s dry so your fritters turn out crisp.
More Easy Broccoli Recipes
- Smashed broccoli pasta
- Healthy broccoli cauliflower salad
- Greek yogurt broccoli salad
- Cranberry broccoli salad
- Mediterranean pasta (Greek inspired)
- Easy tofu soup
- Roasted broccoli and carrots
- Broccoli soup
If you tried this quick broccoli fritters recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Quick Broccoli Fritters (No-Fuss Healthy Meal)
Ingredients
- 1 medium head broccoli florets and stems, chopped, about 3½ cups. If using frozen broccoli, thaw it in the microwave, drain well, and squeeze out excess water before chopping and mixing — no need to pre-cook.
- 1 cup frozen peas
- 2 egg
- ½ red onion chopped
- 1 clove garlic grated
- ⅓ cup grated parmesan cheese up to ½ cup — or use crumbled feta for a tangy twist
- ¾ cup all-purpose flour
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon salt + black pepper to taste
- 1 – 2 tablespoons olive oil for cooking
Instructions
- Cook the Veggies: Finely chop 1 medium head broccoli and grate the stems. Add to a microwave-safe bowl with 4 tablespoons of water. Cover and microwave until tender but not mushy, about 5–10 minutes.Add 1 cup frozen peas during the last 3 minutes to heat through.Stovetop option: Boil broccoli for 5 minutes, adding peas in the last minute. Drain well and let cool slightly.
- Mash and Mix: Drain broccoli and peas well to remove excess water, then roughly mash them with a fork. Stir in 2 egg, ½ red onion (chopped), 1 clove garlic (grated), ⅓ cup grated parmesan cheese, ¾ cup all-purpose flour, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper until you get a thick, spoonable batter — not runny or dry. Adjust with a little flour or milk if needed.
- Cook the Fritters: Heat a drizzle of olive oil in a nonstick skillet over medium heat. Spoon about 2 tablespoons of batter per fritter into the pan, then flatten gently with the back of the spoon to make it round. Cook 3–4 minutes per side, until golden and crisp.
- Serve: Serve warm with lemon, yogurt, hummus, or tzatziki. Great as a light meal, snack, or side dish.
Notes
- Broccoli → Use a fresh whole head, florets, and stems for extra fiber. Substitute with cauliflower for variety or mixed vegetables for colorful vegetable fritters. If using frozen broccoli, thaw it in the microwave, drain well, and squeeze out excess water before chopping and mixing — no need to pre-cook.
- Peas → Add sweetness and plant protein. Swap with edamame or mashed chickpeas.
- Eggs → Help bind the fritters. Replace with extra flour and a splash of milk for an egg-free version.
- Red onion → Adds sharp flavor. Substitute with scallions or shallots for a milder taste.
- Garlic → Freshly grated gives best flavor. Use garlic powder if short on time.
- Parmesan cheese → Adds saltiness and umami. Try crumbled feta.
- Flour → All-purpose gives best texture. Swap with oat or chickpea flour for more fiber and protein.
- Dried herbs → Oregano or mint add Mediterranean flavor. Try basil or dill for freshness.
- Olive oil → Creates crisp edges. Substitute with avocado oil or spray oil to cut calories.
- Chop broccoli finely → Small pieces cook evenly and help fritters hold together.
- Drain well → Remove excess water from veggies to keep fritters crisp, not soggy.
- Keep batter spoonable → Thick enough to almost hold on a spoon, soft enough to drop easily.
- Use medium heat → Prevents burning and gives a golden crust with a tender center.
- Add herbs → Oregano, mint, or dill add Mediterranean flavor and freshness.
- Try different flours → Oat or chickpea flour boost fiber and flavor.
- Serve with dips → Yogurt, hummus, or tzatziki.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Air Fry….yummy!
Delicioys and handy, Martha!! I’m so happy you enjoyed them 🙂