Feta and Broccoli Fritters are a super versatile snack or main course to have on hand. Little fingers love dipping them in hummus or tomato ketchup, or they work equally as well stuffed into a burger with some lettuce and tomato for a great veggie burger packed full of flavour. They freeze well also, making them a great meal prep option for lunch boxes throughout the week.
Feta and Broccoli Fritters
I remember the first time I made these little broccoli fritters.
My daughter had just turned one and we were living with my parents in Tasmania for a couple of weeks, as we were temporarily homeless (moving to the US = fun times in visa
Now, my one year old was (and still is) ravenous all the time, so I had to have food on hand all the time. I spent a day making batches of these Broccoli and Feta Fritters, some sweet potato and spelt mini pizzas (I really need to create these again as they were pretty awesome), some Banana Oatmeal Cookies and some veggie chips. I was all set for the next couple of days and took the dogs for a nice walk to celebrate.
On coming back, I was congratulated on all the lovely food I made, and told how delicious it was. There was NONE left! My sister and two brothers had hocked into it and there was seriously nothing left for the baby. Needless to say, I wasn't the happiest chappy around.
What To Serve With Broccoli Fritters
There are a number of ways to serve up broccoli fritters:
- as is with a squeeze of lemon and a sprinkle of nice sea salt (this is my favorite way, but you have to get some GOOD sea salt.)
- with some hummus and
labne (strained yogurt) - stuffed into a wrap, sandwich, burger or large lettuce leaf
- ripped up and sprinkled on a salad.
Just promise me one thing though. You will squeeze some lemon on there before serving up. It really just makes the flavours pop.
Can Broccoli Fritters Be Made Ahead Of Time?
Yes definitely. I tend to make a big batch and freeze them for later.
For the littlies, I make little mini-sized fritters, or make the big ones and cut them into strips, so they are kind of like little fritter chips. Kids love dipping them in hummus or tomato ketchup.
They also store well in an airtight container in the fridge for a couple of days which makes them perfect for lunch boxes.
What About Substitutions?
Do it! Use whatever you have on hand. Here are some ideas to get you started:
- use up leftover riced broccoli and/or cauliflower rice
- sub cheddar cheese for the feta
- if you want to go nut free them chop up some pepitas and/or sunflower seeds instead. I have also tried quinoa puffs in these and they work really well
- throw in some leftover quinoa
- use another type of flour. I have tried them with plain flour, chickpea flour and almond flour and they have all worked great. A good quality gluten-free flour mix would work well here too.
Tried them? I would love to hear from you! Leave a comment, like on Facebook, tweet to Twitter or pin to Pinterest for later.
Recipe
Feta and Broccoli Fritters
Ingredients
- 1 medium sized head of broccoli (or riced broccoli - see notes)
- 4 eggs
- 3 cloves of garlic minced
- 1 small bunch of parsley finely chopped
- 1 cup almond flour (or flour of choice: chickpea, spelt and plain flour work also)
- ¾ cup of crumbled feta
- ½ cup walnuts toasted and finely chopped (see notes for toasting information)
- Salt and pepper to taste
- 1 lemon cut into wedges for serving
- Oil for cooking (avocado, olive oil or coconut)
Instructions
- Chop the broccoli as finely as you can or rice it (see here for instructions)
- Beat the eggs in a bowl. Add in the garlic, parsley, flour, crumbled feta and toasted walnuts (see notes). Add salt and pepper to taste and mix to combine. Do not overmix or the mixture will become gummy.
- Add the broccoli to the egg mixture and stir to just combine. If the mixture is too wet, you will need to add more flour, do this 1tsp at a time.
- Heat a large frying pan over medium heat and add cooking oil of choice (I used avocado oil).
- Once the oil is hot, add a heaped tablespoon of the mixture to the pan, flatten slightly, and cook for 2-3 minutes on each side, until they turn golden. I can usually fit 4 into a pan at the same time
- Once cooked, transfer to a plate lined with kitchen paper towels, to soak up any excess oil
- Squeeze a wedge of lemon over the fritters before serving
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Pat says
Can they be baked instead of fried. If so, what temperature and for how long?
Donna says
Hi Pat, I would bake them at 400F (200C) for 15 minutes, flip and bake for an extra 10 and they should be nice and crispy.
Pat says
Approximately how many cups of riced broccoli does the recipe call for?
Donna says
Hi Pat, it should be about 2 cups of riced broccoli.
Amanda Cross says
Your recipes always look delicious and these definitely look delicious. I will definitely have to pin this recipe!
Whole Food Bellies says
Thanks Amanda 🙂
Courtney says
Feta is my favorite, so I know I have to try these! Great recipe!(:
Whole Food Bellies says
I hope you do Courtney 🙂
Lindsay says
These look and sound so yummy! Your pictures are lovely too!
Whole Food Bellies says
Oh thanks Lindsay 🙂 I am still fairly new to the whole photography thing, but I am enjoying (slowly) learning!
Pam @ Hodge Podge Moments says
This sounds very interesting. I might try it out with a few modifications (I don't like nuts in my food). I love that it's a healthy option. I especially love your positive spin on your family eating all of your hard work!
Whole Food Bellies says
Haha thanks Pam 🙂 It took me years to perfect the positive vibes! These are great without the walnuts as well, I just add nuts to pretty much everything for a healthy kick 🙂
Shannon Peterson says
I make something super similar to this all the time for my toddler and he loves them!
Whole Food Bellies says
They are so good for kids hey! I always have a stash of this, or something like it on hand for the inevitable 'I'm hungry' chant 🙂
Carly Brydon says
These broccoli and feta fritters looks so delicious! I love broccoli and feta, so I know I will love these!
Whole Food Bellies says
I hope you do Carly 🙂
Lori Hill-Smith says
These sound yummy! I need to try them!
Whole Food Bellies says
I hope you do 🙂
Stephanie Volkert says
I've never made a fritter, but after seeing this, I think I'll have to change that. My daughter loves broccoli, as do I. These would be a great side dish to serve with... well, anything!
Whole Food Bellies says
I hope you do Stephanie! If you love broccoli, you will definitely love them 🙂
Lisa @ Strum Simmer Sip says
I'm definitely pinning this for my next grocery trip. These look fairly simple and so delicious! Would regular flour be a good substitution for the spelt flour?
♥ Lisa
Strum Simmer Sip
Whole Food Bellies says
Yes I have tried them with regular white whole wheat flour before and they worked just as well - I am just loving spelt flour at the moment 🙂 Hope you enjoy!
Rosie says
These look amazing will have to try out.
Rosie
http://www.therosedogblog.me/rhubarb-crumble/
Whole Food Bellies says
Thanks Rosie 🙂
Ashleigh says
This recipe is right up my ally! Looks so yummy and healthy! Thank you for sharing!! xx Pinned!
Whole Food Bellies says
Very welcome Ashleigh, hope you enjoy 🙂
Trish says
These look great ... I love the inclusion of walnuts!
Whole Food Bellies says
Thanks Trish 🙂
ashley says
You had me at feta! These look and sound SO good. I think we have some broccoli we need to use up and we always have feta so this will definitely be made soon!
Whole Food Bellies says
Oh, I am a total Feta fan too 🙂 Hope you enjoy!