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.
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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
- 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.
Feta and Broccoli Fritters
- 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)
- 3/4 cup of crumbled feta
- 1/2 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)
- 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
If you enjoyed this recipe then you might want to try these:
- Goat’s Cheese Quinoa and Broccoli Bowl (Instant Pot)
- Baked Zucchini Feta and Quinoa Bites
- Spiced Cauliflower Parmesan Fritters
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