Broccoli Feta Fritters: Crispy, Savory, and Absolutely Irresistible
Broccoli Feta Fritters: Crispy, Savory, and Absolutely Irresistible
These little golden patties pack bright green broccoli and tangy feta into a crispy, snackable bite that’s equally at home as an appetizer, a weeknight side, or a light lunch. Friendly and unfussy, the fritters come together quickly with pantry staples and reward you with contrast — crunchy exterior, tender interior, and a salty, herby finish. If you love broccoli but want a more exciting way to serve it, these fritters are a no-fail crowd-pleaser; for another broccoli-forward dinner idea, try the excellent beef and broccoli stir-fry recipe for a completely different flavor profile.
Why make this recipe
- Fast to prepare: from steamed broccoli to hot fritter in about 20–30 minutes.
- Family-friendly: picky eaters often love the crisp texture and mild feta.
One-sentence summary: These fritters transform humble broccoli into a portable, flavorful dish that’s great for meals, parties, or packing in lunches.
Step-by-Step Guide to Making Broccoli Feta Fritters
Ingredients:
- 2 cups broccoli florets, chopped and steamed
- ½ cup crumbled feta cheese
- 2 large eggs
- ½ cup flour or breadcrumbs
- 2 tbsp chopped parsley
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- Olive oil for frying
Directions:
- Steam broccoli until tender, then chop finely.
- Mix broccoli, feta, eggs, flour, parsley, garlic, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat.
- Form mixture into small patties and cook 2–3 minutes per side until golden brown.
- Drain on paper towels and serve warm with yogurt or dipping sauce.
Detailed notes on each step
- Preparing the broccoli: Steam just until fork-tender — overcooked broccoli will be watery and make the batter loose. After steaming, press out excess moisture with paper towels or a clean kitchen towel before chopping finely.
- Binding the mixture: Eggs and either flour or breadcrumbs stabilize the mixture. If your batter seems too loose, add a tablespoon more flour or breadcrumbs until the mixture holds together when shaped into a patty.
- Shaping fritters: Use a spoon and your hands or a small ice-cream scoop to portion consistent fritters so they cook evenly. Aim for patties roughly 2–3 inches across and about ½ inch thick.
- Frying technique: Use a skillet large enough to avoid crowding. Heat olive oil until shimmering but not smoking; medium heat is key to achieving a golden exterior without burning before the center sets.
- Drain and rest briefly: After frying, let fritters rest a minute on paper towels to shed excess oil, then rest on a cooling rack a moment to keep them crisp rather than soggy.
Keeping Broccoli Feta Fritters Fresh
- Refrigerator: Store in an airtight container at 4°C (40°F) for up to 3 days.
- Freezer: Freeze on a baking sheet until firm, then transfer to a sealed freezer bag and keep at −18°C (0°F) for up to 2 months.
- Reheating: Reheat refrigerated fritters in a 180°C (350°F) oven or toaster oven for 8–10 minutes to restore crispiness; frozen fritters can be reheated from frozen at 190°C (375°F) for 15–20 minutes.
Serving Suggestions for Broccoli Feta Fritters
- Yogurt or tzatziki: A cooling plain yogurt sauce, tzatziki, or lemony yogurt dip complements the salty feta and bright broccoli.
- Salad pairing: Serve fritters alongside a crisp green salad with lemon vinaigrette for a balanced meal.
- Sandwich option: Stack two fritters in a pita pocket with sliced tomato, cucumber ribbons, and a smear of hummus for a handheld lunch.
- Party platter: Create a platter with assorted dips — herbed yogurt, spicy harissa mayo, and a simple garlic-lemon aioli — and let guests mix and match.
Tips to make Broccoli Feta Fritters (Q&A style)
Q: How do I keep the fritters from falling apart?
A: Make sure to squeeze out excess moisture from the steamed broccoli and add enough flour or breadcrumbs so the mixture holds its shape; chilling the mixture for 10–15 minutes before frying helps too.
Q: Can I bake them instead of frying?
A: Yes — press patties lightly on a parchment-lined tray, brush with olive oil, and bake at 200°C (400°F) for 12–15 minutes, flipping halfway, until golden.
Q: How do I avoid bitter-tasting fritters?
A: Use fresh broccoli and avoid overcooking the garlic. Rinsing or blotting excess salt if you used a very tangy feta can balance bitterness; finishing with a squeeze of lemon brightens flavors.
Variations
- Bulgur or quinoa boost (paragraph): For extra texture and a bit more body, cook and cool ¼ cup quinoa or fine bulgur and fold it into the broccoli-feta mixture before forming patties; the grains will add a pleasant chew and make each fritter slightly more substantial.
- Cheese swap (comparison-style): Feta vs. Parmesan — feta gives a salty, tangy creaminess and softer texture, while finely grated Parmesan will melt and create a nuttier, crisper edge when fried; choose feta for Mediterranean flair, Parmesan for a more Italian note.
Extra pointers and technique details
- Adjusting seasoning: Taste a small spoonful of the raw mixture (minus egg) or fry a tiny test fritter to check for salt, pepper, and garlic levels; feta varies in saltiness, so adjust accordingly.
- Oil choice: Olive oil is flavorful and works well for medium-heat frying; for a higher smoke point and a crisper finish try a light vegetable oil or grapeseed oil.
- Make-ahead strategy: Mix and shape the fritters, then chill on a tray covered for up to 24 hours before frying. You can also fully cook them and reheat in the oven later for a party, but fresh-fried will always be crisper.
Common mistakes and how to fix them
- Too wet batter: Add a tablespoon of flour or breadcrumbs at a time until mixture holds together.
- Burned outside, raw inside: Reduce heat to medium-low and cook slightly longer per side; press fritters flat for more even cooking.
- Soggy fritters after storage: Re-crisp in the oven or toaster oven rather than the microwave; a hot dry environment restores exterior crunch.
FAQs
Q: Can I use frozen broccoli?
A: Yes — thaw fully, steam or microwave until tender, then squeeze out as much moisture as possible before mixing. Frozen broccoli tends to be softer and wetter, so extra drying is essential.
Q: Are these gluten-free?
A: They can be — substitute the ½ cup flour or breadcrumbs with a gluten-free flour blend, rice flour, or almond flour. Note that different binders may slightly change texture.
Q: Can I make them vegan?
A: Use a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and a vegan feta alternative or crumbled firm tofu seasoned with lemon and salt. Expect a slightly different texture but still tasty.
What to serve them with (expanded)
- Brunch board: Add these fritters to a brunch spread with eggs, roasted tomatoes, and sourdough; they work well alongside smoked salmon or grilled halloumi.
- As part of a mezze: Include them on a plate with olives, marinated artichokes, cucumber, and warm flatbreads for a Mediterranean-style appetizer.
- Cozy weeknight plate: Pair with roasted sweet potatoes and a garlicky white bean mash for a satisfying vegetarian dinner.
Make-ahead and batch-cooking advice
- To freeze: Lay cooked fritters in a single layer on a baking sheet lined with parchment and freeze 1–2 hours until firm. Transfer to labeled freezer bags and keep for up to 2 months. Reheat from frozen in the oven for best texture.
- To refrigerate before frying: Shape fritters, place on a tray and cover tightly with plastic wrap; chill up to 24 hours. This is especially helpful when prepping for guests.
Nutrition and portion guidance
- Serving size: Two or three small fritters per person as a side; four to five as a light main with salad.
- Calorie control: Use less oil for pan-frying (or bake), and serve with yogurt rather than creamier sauces to reduce calories while keeping a satisfying flavor profile.
- Protein boost: Add a tablespoon of chickpea flour or a few tablespoons of grated hard cheese to increase protein and binding.
Troubleshooting quick list
- Mixture too crumbly: Add an extra egg or a splash of water; refrigerate to let flour hydrate.
- Fritters stick to pan: Ensure oil is hot and the pan is seasoned; avoid flipping too early.
- Too salty: Balance with a squeeze of lemon, plain yogurt dip, or serve with unsalted accompaniments.
Occasions and pairings
- Party appetizer: Make small bite-sized fritters and serve with toothpicks and varied dips for a crowd-pleasing appetizer.
- Picnic-friendly: Fully cook, cool, and pack with a cold yogurt dip in a thermos; they travel well and taste great at room temperature.
- Kid lunches: Pair with carrot sticks, apple slices, and a mild dip to create an appealing, veggie-forward lunchbox.
Final thoughts on texture and flavor balance
The key to perfect Broccoli Feta Fritters is balancing moisture, salt, and binder so each bite remains crisp on the outside and tender inside without becoming heavy. The salty tang of feta complements the vegetal sweetness of broccoli; add fresh parsley and a squeeze of lemon at the end to lift the flavors. Use your preferred cooking method (pan-fry for classic crispness, bake for a lighter version) but pay attention to moisture control and portion size for consistent results.
Conclusion
If you want to try a close cousin with a different vegetable and herb profile, this recipe for crispy zucchini fritters with feta & dill is an excellent inspiration for swapping zucchini for broccoli and adding fresh dill. For another broccoli-focused fritter idea that emphasizes a Parmesan twist, see the detailed Crispy Broccoli Parmesan Fritters recipe which offers additional techniques and serving suggestions.
Print
Broccoli Feta Fritters
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, savory fritters made with bright green broccoli and tangy feta, perfect for appetizers, sides, or light lunches.
Ingredients
- 2 cups broccoli florets, chopped and steamed
- ½ cup crumbled feta cheese
- 2 large eggs
- ½ cup flour or breadcrumbs
- 2 tbsp chopped parsley
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- Olive oil for frying
Instructions
- Steam broccoli until tender, then chop finely.
- Mix broccoli, feta, eggs, flour, parsley, garlic, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat.
- Form mixture into small patties and cook 2–3 minutes per side until golden brown.
- Drain on paper towels and serve warm with yogurt or dipping sauce.
Notes
Squeeze out excess moisture from the steamed broccoli before mixing. For baking, press patties on a tray, brush with olive oil, and bake at 200°C (400°F) for 12–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: broccoli fritters, feta, savory snack, vegetarian, easy recipe
