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!
Vegan Fritters
Since my Vegetable 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 Vegan Recipes
- Spinach and Broccoli Vegan Quiche
- Baked Eggplant Fries
- Vegan Mashed Cauliflower with Caramelized Onions and Mushrooms
How to Make Fritters
- Mix dry ingredients. Add water and whisk until smooth.
- Steam the broccoli. Chop into tiny pieces.
- Add broccoli to the batter and mix until the broccoli is well distributed.
- Add oil to a skillet. 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 pan.
- Fry until golden brown on both sides.
Dipping Suggestions
- Tahini Dressing
- Vegan Ranch Dressing
- Roasted Garlic Mayo
- Roasted Red Pepper Tahini Dressing
- Guacamole
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.
Recipe
These broccoli bites come together in no time. They make a great snack or side.
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Here's the chickpea flour that I used to make the fritters. I love the taste compared with other gluten free flours.
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. Add water, whisk until mixed thoroughly.
- Steam broccoli until tender. Chop into tiny pieces. Fold into batter Mix well.
- Add enough oil to a hot pan 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Spillt User says
I am a carnivore looking for veggie recipes that would excite me. This is one. The fritters are delicious. I served with a drizzle of hot honey rather than the Mayo. So so good!
Willow Moon says
Thank you, I’m so glad you liked them!
Kimmy says
So delicious! My 1 year old LOVED these.
How long can you store the batter in the fridge? Can you freeze?
Willow Moon says
Thanks Kimmy, that makes me so happy! I would store the batter in the fridge for about 3 days before making fritters, but make sure to eat within a couple of days. As for freezing, I haven't tried it yet, but they should freeze no problem and last up to a few months.
Kristina says
Thoughts on air frying?
Willow Moon says
I’ve never used an air fryer before, but from what I’ve read I think it would work.
Eva says
These turned out delicious! Served them with home made baked potato wedges and salad on the side.
I added a bit of curry powder, salt, pepper and garlic powder to the lemon mayonnaise which turned out very tasty too.
Boyfriend loved them and asked me to put them on the ‘make again’ list 🙂
Willow Moon says
Yay! It's a great sign when your significant other wants a meal again. Thanks Eva! I love adding curry to mayo as well.
Patricia says
Great recipe! However, my daughter didn’t like the cumin taste (I guess) and it was a little strong cumin for me. Will make them next time with half the amount for cumin. The recipe worked great though. Thank you
Willow Moon says
Thanks Patricia! Hopefully you both will like them better with less cumin!
Carrie says
Ever try these with almond or coconut flour? Could you simply substitute the flour, or would you need to make some adjustments?
Willow Moon says
I have only made these with chickpea flour. Having used almond flour and coconut flour only a little bit in the past, I know at least for coconut flour it is not a one to one ratio because it absorbs more liquid. I'm not sure about almond flour though. I have not baked with either - only used them in energy bites and things of that nature.
Fran says
My kids can't get enough of these! Thanks for the recipe!
Willow Moon says
Thanks Fran, I'm so glad!
Shelley says
Can we bake them?
Willow Moon says
I haven't tried baking them yet, but since they stay together, I would think baking would work. If you do try it, you might want to start with just 2 or 3 first.