My grandma never let a head of broccoli go to waste, and these little fritters were her secret for getting even the pickiest grandchild to eat their greens. She held them together with eggs and a handful of oats instead of flour, so they are light, filling and naturally a little healthier. They come out crisp and golden on the outside, soft and cheesy inside, and they disappear from the plate faster than I can cook the next batch. With only five simple ingredients you probably already have at home, they make a great side dish, a light lunch with a salad, or a snack for the lunchbox.
Servings: 4 · Prep: 15 min · Cook: 20 min
Ingredients
- 3 cups (250 g) broccoli florets
- 2 large eggs
- 1 cup (100 g) sharp cheddar, grated
- 1/2 cup (45 g) rolled oats
- 2 green onions, thinly sliced
- 2 tbsp (30 ml) olive oil
- to taste salt and pepper
Method
- Bring a medium pot of lightly salted water to a boil. Add the broccoli florets and cook for 3 minutes, just until bright green and barely tender. Drain them well in a colander and let them steam dry for 5 minutes, because extra water will make the fritters soggy.
- While the broccoli cools, pulse the rolled oats in a blender or food processor for about 10 seconds, until they look like coarse flour. This helps them bind the fritters without any wheat flour.
- Chop the broccoli finely with a knife, or pulse it a few times in the food processor, until the pieces are about the size of a pea. Transfer it to a large bowl.
- Add the eggs, the grated cheddar, the ground oats and the green onions to the broccoli. Season with a pinch of salt and pepper and stir until everything is evenly combined. Let the mixture rest for 5 minutes so the oats can soak up a little moisture and the batter holds together.
- Heat 1 tbsp of the olive oil in a large nonstick skillet over medium heat. Scoop heaping tablespoons of the mixture into the pan, pressing each one gently into a flat round about 2 1/2 inches (6 cm) wide, and leave some space between them.
- Cook for 3 to 4 minutes, until the bottoms are deep golden and the edges look set, then flip carefully with a thin spatula and cook for 3 minutes more. Move the fritters to a plate lined with paper towels and repeat with the remaining olive oil and mixture.
- Serve the fritters warm, on their own or with a spoonful of plain yogurt or sour cream on the side for dipping.
Tips and variations
- Frozen broccoli works too: thaw it completely, then squeeze it firmly in a clean kitchen towel to remove as much water as possible before chopping.
- For a gluten-free version, make sure your oats are labeled certified gluten-free.
- Swap half of the cheddar for grated Parmesan for a sharper, nuttier flavor, or add a pinch of garlic powder to the batter.
- Leftover fritters keep for 3 days in the fridge. Reheat them in a dry skillet for 2 minutes per side so they get crispy again.
I hope these simple broccoli fritters become a regular at your table, just like they did at Grandma's. They prove that healthy food can be cozy, cheesy and loved by the whole family. Enjoy!
