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.
Cindy mays says
These r fantastic! I had a happy accident happen. I thought I used cumin. But it was curry. What a fantastic flavor. I added ground chia seeds and nutritional yeast and slivered almonds for more protein. Dipped in plain yogurt. Super great recipe! Thank you! Next time I’m adding two carrots to it but it makes a lot !! I’ll be adding this to my regular weekly rotation. You’re a genius!
Willow Moon says
Thanks Cindy! I'll have to try them with curry next time. That sounds good. I'm glad you were able to customize them to suit your needs!
Norma Comat says
Will prepare it for sure! Sounds yummy
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.