I’ve frittered away a lot of vegetables for meals, but never thought to do a broccoli fritter! We might be talking a new high in fritter-dom! I adore broccoli and adding cheese and binding it with an egg and some bread crumbs.. well I’m just excited! This might be a new way to tempt the grandkids into eating green veg as well.
I found this recipe on one blog and found an almost exact recipe on another site. The first blog’s picture was golden brown and cheesy and looked more inviting. Comparing the ingredient lists, the first blog also had about 5 times the cheese in her recipe. The cheesiest recipe was the winner, hands down. It had to happen.
Shrimp was going to be the featured protein of the night so I wanted a couple of sides to balance it out. The shrimp recipe was also new, I’ll cover that in another post. I had a large amount of broccoli to use up and this recipe would put a dent in the green mountain.
Looking over the ingredients I saw that the suggested broccoli was frozen, thawed and the moisture wrung out. Yuck. I’ve never bought frozen broccoli, it’s too easy to steam myself. Then I saw a note on the blog that she also used her own steamed broccoli. Yay! Good choice! I always feel guilty if I have to adapt too many things in someone else’s recipe. We were on the same page, to use a tired and overused phrase.
I cut my broccoli into florets and put them into a saucepan with a bare inch of water and steamed them until they were fairly tender, about 20 minutes. I left just a bit of a crunch for texture.
I thought the finished fritter should have something to chew on in it, not just a bunch of green mush. I mashed the broccoli just a little to make it easier to shape into patties.
Then I mixed the rest of the ingredients with the drained broccoli and formed them into nice round patties, about 2” across. I wanted them smaller.
I laid the patties on a parchment covered baking sheet as I made them. When I ran out of room I realized they weren’t going to rise or spread, and moved them closer to each other so they all fit on one baking pan. I put the pan into the 375 oven and set the timer for 15 minutes. I flipped each one after 15 minutes and baked them another 15 minutes.
I’d been skeptical that they would brown very well in the oven but even at 15 minutes the bottoms were a nice golden brown. After the full 30 minutes they were gorgeous on both sides.
The recipe suggested serving a tasty sounding sauce with the fritters. I used a simpler version using sour cream and dill that let the broccoli and cheese shine through each bite. We really liked these; so simple to make and such wonderful cheesy goodness. It might be my new favorite way to eat broccoli. Move over broccoli casserole!
The fun thing about these little fritters is that they were great cold. I had them in a container in the fridge and it was easy to snag one as we walked by and eat it plain, cold. It’s a fairly low calorie snack, compared to some of the stuff we eat. And there might be a bonus of vitamins in the snack. I’m thinking the grandkids would love them cold as well.
Broccoli Cheese Bites
adapted from Stacy Snacks Online
16 oz. fresh steamed broccoli
1 1/2 cup of grated cheddar cheese
salt & pepper
1 cup of seasoned Italian breadcrumbs
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 30 minutes, turning the patties after the first 15 minutes.