5 Ingredient Cheddar and Riced Broccoli Fritters make a great little afternoon snack for hungry bellies. They pack a whole lot of broccoli into each fritter, making it an easy way to sneak some extra greens into your diet. These are low carb, vegetarian and easily made gluten-free. A great way to use up leftover broccoli rice or broccoli from dinner the night before.
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5 Ingredient Cheddar and Riced Broccoli Fritters
I have a fast-growing repertoire of quick and easy recipes to serve up after school or when we are running home late after sports in the afternoon and something has to be served up asap.
These little Broccoli Fritters are no exception. They consist of only 5 ingredients and come together in no time at all, yet they are incredibly tasty, and such a great way to sneak some extra veggies into your diet!
- Use a minimum of ingredients (only 5), yet are so full of flavor;
- Are low carb;
- Use up an entire head of broccoli, making them a great way to get kids to eat their greens (also a great way to use up broccoli on its way out);
- A great way to use up a head of broccoli that is starting to get a bit floppy or even some leftover broccoli rice or pesto broccoli
- Kid-friendly. They are perfect little hand held portions and can be used to carry other foods such as sour cream, tomato ketchup etc
- Healthier than grabbing take out on the way home, but just as quick
- Make a great addition to little lunch boxes.
Tips and Substitutions
Whilst this version is not gluten-free I have also made it with the following flours and they have tasted just as good:
- almond flour,
- chickpea flour,
- gluten-free flour blend.
Also, if cheddar cheese isn’t your thing (or you don’t have any) then feel free to substitute other hard cheeses you have on hand. Colby, jack and tasty cheeses make an excellent substitute.
Parmesan works as well, but depending on the brand can be extra strong, so use your own judgment here when adding the cheese.
What Is Riced Broccoli and How To Make It For These Cheese and Riced Broccoli Fritters
In a nutshell, riced broccoli is basically just broccoli that has been chopped or processed in a blender to resemble rice. We use it in a LOT of recipes in the whole food bellies house so I have a concise post here giving you all the information you need to make your own broccoli rice.
Can I Buy Broccoli Rice?
If you are more of a buy it person then chances are you will find it in the cold section of the supermarket near all the other veggies. TJ’s definitely have it, as do Coles and Woolies in Aus. Sometimes you will find it in the freezer section as well, alongside the other frozen veggies.
My Batter Is Too Dry, What Do I Do?
Batter too dry? If your eggs are on the smaller side you might end up with a batter that is a little dry. Just add some milk a tbsp at a time to loosen the batter up and it should cook up just fine.
Now For Cooking The Broccoli Fritters (Don’t worry, It’s easy)!
Once everything has been mixed together and coated well you are going to want to heat a nice heavy saucepan over medium heat.
Once the oil is hot, fry about a tbsp to a quarter of a cup of the mixture at a time in some cooking oil of choice, I can usually fit about 4 in one batch.
Any good saucepan will work, however I swear by a good Lodge cast iron pan for consistent results.
Serving and Storing The Broccoli Fritters
These are best served ASAP when they are still nice and hot from the pan
I like to serve mine with some sour cream and a side of greens such as arugula (rocket), or some baby spinach.
If you want to store them to pack as lunches then just keep in an airtight container in the fridge. I like to put a layer of paper towel or parchment paper between each layer of broccoli fritters to prevent sticking and sogginess.
5 Ingredient Cheddar and Broccoli Fritters
- 1 cup riced broccoli (or broccoli chopped very finely)
- 1/2 cup cheddar cheese grated
- 2 eggs (for vegan alternative: see notes)
- 1/4 cup plus 2 tbsp whole wheat flour
- 1/2 tsp baking powder
- salt and pepper to taste
- 2 tbsp cooking oil of choice (I use avocado, but olive oil or coconut oil work well too)
- In a large bowl, mix the riced broccoli and cheese with the egg until coated.
- Using a sieve, slowly add in the flour and the baking powder to the broccoli mixture, and gently combine.
- Add salt and pepper to taste.
- Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once the oil is hot, add a tablespoon to 1/4 cup of the mixture at a time (depending on how big you want the fritters).
- Cook for about 3 minutes on one side, or until it's lightly browned, flip, and cook another 3 minutes, or until it's lightly browned. Remove and repeat for all the other broccoli fritters.
- Serve immediately or allow to cool and then store in an airtight container in the fridge.
If you enjoyed this recipe then you might want to try these:
- Cheesy Broccoli and Cauliflower Soup
- Goat Cheese, Quinoa and Broccoli Casserole
- Quick Vietnamese Pork and Riced Broccoli Bowl
- Broccoli and Cheese Soup
- Broccoli Salad with Bacon Recipe
- Broccoli Cheese Sauce for Baked Potatoes
- Broccoli Tater Tots
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3