These flavorful fried Broccoli Fritters are an easy appetizer or meal. If you want your kids to try a broccoli recipe that they'll love, this recipe is for you!
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"My kids can't get enough of these! Thanks for the recipe! - Fran"
Since my Chickpea Flour Veggie Fritters have been such a hit among readers, I decided to add another vegan fritter recipe to the blog.
The first thought that came to mind was Broccoli Fritters since I love broccoli. They came out way better than I expected.
These fried fritters are crispy and savory. They hold together so well that if you made these big enough you could eat them as a veggie burger.
They taste a little like falafel since I seasoned them with cumin, and they are made with chickpea flour. They go really well with hummus.
They would also go well with tahini dressing or vegan ranch dressing. Stuff them in a pita with some veggies and drizzle tahini dressing on top.
Other broccoli recipes to try are my Vegan Broccoli Tots recipe and Vegan Broccoli Salad recipe.
Jump to:
❤️ Why You'll Love Them
- They're crispy and flavorful.
- Made in about 30 minutes, they're an easy meal, side dish, or appetizer.
- They are packed with broccoli, so a great way to get in your vegetables!
🧾 Ingredients
- Chickpea flour (garbanzo bean): I like the flavor of chickpea flour, but you could also use rice flour or an all-purpose gluten-free flour blend.
- Cumin, garlic powder, onion powder, red pepper flakes: Add spice and flavor. Adjust each to your liking.
- Broccoli: You can use fresh broccoli or frozen broccoli. I've made them with both, and they turned out.
- Vegetable oil: To fry the fritters. You could also use avocado oil, sunflower oil, or another high-heat oil.
- Salt and black pepper: Enhances flavors. Adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add dry ingredients to a large mixing bowl.
Step 2: Whisk.
Step 3: Add water and whisk until smooth.
Step 4: Steam the broccoli. Chop into tiny pieces. You could also use a food processor. Pulse until you get very small pieces.
Step 5: Add chopped broccoli to the batter and stir until the broccoli is well distributed.
Step 6: Add oil to a skillet on medium high heat. You only need enough oil to coat the pan. This is a shallow fry, not a deep fry. With a tablespoon, scoop the mixture onto the pan, making sure not to overcrowd the fry pan.
Step 7: Fry broccoli patties in batches until golden brown on both sides. Place fritters on a paper towel lined plate to absorb excess oil.
🥡 Storage
These vegan broccoli fritters are best served right away, but will last 5 days in an airtight container in the fridge.
♨️ Reheating
The best way to reheat them is in a pan on the stove. Lightly oil a skillet and fry them for 1-2 minutes until heated through. Place them on a paper towel to get off excess oil.
Of course you could reheat them in the microwave as well, which I've done many times.
💭 Tips
- It's important to steam the broccoli before adding it to the flour mixture. It changes the flavor profile and you get a stronger broccoli flavor.
- When mixing the flour mixture it will look like pancake batter.
- To test your oil, sprinkle a few drops of water in the pan. If they sizzle, your pan is ready. You can also test the oil with a wooden spoon. The oil will start bubbling around the spoon.
🍽 Serving
Here are some of the sauces and dips I would eat with these.
- Tahini Dressing
- Vegan Ranch Dressing
- Roasted Garlic Mayo
- Vegan sour cream or vegan yogurt
- Roasted Red Pepper Tahini Dressing
- Guacamole
- Ketchup (kiddos love it!)
Other Vegan Fritters
🎥 Video
If you tried this Broccoli Fritters Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These broccoli bites come together in no time. They make a great snack or side.
📋 Recipe
Broccoli Fritters
Ingredients
- ¾ cup chickpea flour (garbanzo bean flour)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- Pepper
- ½ cup water
- 1 bunch broccoli florets (1 ½ cups after steaming and chopping)
- vegetable oil
Lemon Mayo (optional)
- ¼ cup vegan mayo
- 1 tablespoon lemon juice
Instructions
- Mix dry ingredients in a large bowl. Add water, and whisk until mixed thoroughly.
- Steam broccoli until tender. Chop into tiny pieces. Fold into batter Mix well.
- Add enough oil to a pan on medium high heat to coat it. (This is a shallow fry.) You can tell the pan is hot enough when you drizzle a few drops of water and the water sizzles. Add broccoli fritter batter, a tablespoonful at a time, and fry on both sides until browned.
- Serve with Lemon Mayo or another dip.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Suzy says
You did it again Willow!! The fireplace is crackling; it's Christmas Eve in Wisconsin and I made these to go with vegan crab cakes. I think I liked them better than the crab cakes! I liked the cumin! I did reduce the red pepper flakes to 1/4 tsp because hubby isn't a fan of heat. Also, I didn't make the mayo because I'm not a fan of the taste of mayo. Can you suggest another dip? These will be so much fun to serve to guests! Thank you so much!!
Willow Moon says
Thanks Suzy! You could serve them with tahini dressing or hummus. The flavors would go well together.