Oh my gosh, you guys! Do you ever have those nights where you look in the fridge and think, “I have broccoli and cheese, that’s it, I’m ordering pizza”? Well, those days are officially over for me, and trust me, they will be for you too! I’m so excited to share my absolute favorite go-to savory snack because it uses up random veggies and tastes like pure comfort food. Seriously, these **Garlicky Cheesy Broccoli Fritters** came to the rescue last Tuesday when I was totally out of ideas.
When I say quick, I mean it—we’re talking 30 minutes start to finish, hands-on time is practically nothing, and the flavor payoff is huge. Imagine crispy edges, a soft, cheesy interior, and that incredible punch from fresh garlic cutting through all that sharp cheddar. They are perfect piled onto a plate for game day, or tossed next to a simple salad for an easy dinner side. You are going to love how simple this is!
Why You Need This Garlicky Cheesy Broccoli Fritters Recipe
I’ve tried a million side dishes, but these fritters hit the sweet spot every single time. Honestly, they are my secret weapon when company shows up unexpectedly! I really think you’ll find yourself turning to this recipe again and again. Here’s why:
- They are lightning fast! Seriously, from chopping to your plate, you’re looking at about 30 minutes total. It’s impossible to beat that speed for something this delicious.
- The flavor combo is addictive. That sharp cheddar melts beautifully, and the fresh garlic pops, making them taste way more complicated than they are.
- Total versatility! Serve them as a fun appetizer with a dipping sauce, or make a big batch to serve alongside chicken or fish for a meatless main course. If you love a good veggie bite, you should definitely check out how I make garlicky cheesy quinoa zucchini fritters, too!
Essential Ingredients for Perfect Garlicky Cheesy Broccoli Fritters
Okay, let’s talk ingredients because the quality here really shines through, even in just 30 minutes of cooking time. Don’t feel like you need a ton of fancy stuff; this recipe relies on good, basic pantry staples bolstered by that sharp cheese and garlic flavor we love.
Here is what you need to round up before you start mixing things up. Make sure you prep your broccoli first so you aren’t scrambling later!
- You need about 2 cups of broccoli florets, and this is important: make sure they are finely chopped. I use my food processor pulses for this, but be careful not to turn it into mush!
- For the dry base, grab 1 cup of all-purpose flour, 1 teaspoon of baking powder (this gives us just a tiny bit of lift!), 1/2 teaspoon of salt, and just a little pinch of 1/4 teaspoon of black pepper.
- For the wet stuff, you’ll need 2 large eggs, and make sure they are lightly beaten before you introduce them to the dry ingredients. Then, 1/2 cup of milk.
- The star players are 1/2 cup of shredded sharp cheddar cheese—and yes, sharp makes a huge difference here! And the garlic: 2 cloves, minced until they are practically paste.
- Finally, for frying, you’ll need about 1/4 cup of vegetable oil. You want enough to cover the bottom of the skillet nicely but we aren’t deep-frying or anything crazy!
This list is the absolute foundation of our amazing flavor, but I always like to give people a little wiggle room, especially when it comes to cheese. If you made our broccoli carrot cheese muffins, you know how great cheese is, and you can swap it out here!
Ingredient Notes and Substitutions for Garlicky Cheesy Broccoli Fritters
The best part about these simple little guys is how easily you can change up the cheese situation. If sharp cheddar isn’t your favorite, Monterey Jack is heavenly here because it melts into those gorgeous long strands, or you can use Gruyère for a nuttier, more sophisticated flavor. Both always work perfectly!
Now, listen up, because this is the secret for truly crispy fritters, not soggy ones. After you microwave that broccoli, you have to make sure it is super, super dry. I mean it! Take your time blotting it with paper towels. Moisture is the enemy of crispiness in any fried batter. If the broccoli is even slightly damp, it steams the batter instead of frying it, and we don’t want that! Spend an extra minute drying; I promise it’s worth the effort.
Step-by-Step Instructions for Making Garlicky Cheesy Broccoli Fritters
Alright, let’s put this fantastic batter together! Honestly, the method is straightforward, but doing things in the right order is what turns these simple ingredients into golden little miracles. If you followed the ingredient prep, you’re already halfway there. We’re working fast here, so make sure your skillet is ready to go when the batter is done mixing.
If you want to see how these compare to a baked version, check out my air fryer zucchini corn fritters—that’s a great alternative if you want less oil overall!
Preparing the Broccoli for Your Garlicky Cheesy Broccoli Fritters
Remember what I told you about drying the broccoli? This is step one, and it’s mandatory! Take those finely chopped florets and put them in a microwave-safe bowl with just a tiny splash of water—like two tablespoons. Microwave them for about 2 minutes until they are just starting to get tender. The second they come out, dump them into a colander and let them cool just enough so you can handle them. Then, grab some paper towels and blot, blot, blot! We need them as dry as possible so the batter can crisp up beautifully once it hits the hot oil.
Mixing the Batter and Assembling the Garlicky Cheesy Broccoli Fritters
Time to mix! Start with the dry stuff: whisk your flour, baking powder, salt, and pepper together in a big bowl. Next, gently whisk your lightly beaten eggs and milk in a separate bowl. Pour the wet mixture into the dry ingredients and mix it until it *just* comes together. I really mean it: stop mixing when you still see a few streaks of flour! Overmixing develops the gluten and makes your fritters chewy instead of tender. See? That’s baking expertise right there. Once that’s settled, gently fold in your dry broccoli, all that sharp cheese, and the minced garlic. Give it a quick, careful stir, and we are ready for the pan.
Frying Your Golden Garlicky Cheesy Broccoli Fritters
Get your largest skillet heated over medium heat. Add enough vegetable oil to coat the bottom well. You want the oil hot enough that when you drop a tiny bit of batter in, it sizzles happily right away. If it just sits there, the oil isn’t hot enough, and if it smokes, it’s too hot! Drop rounded tablespoonfuls of batter into the oil. Don’t crowd the pan, seriously; give them space to breathe and crisp up! Let them cook for about 3 to 4 minutes on the first side. You are looking for that perfect, deep golden brown color. Flip them over gently and cook the second side until it matches! Once they are stunningly golden brown all over, carefully move them to a paper towel-lined plate to catch any extra oil. Serve them hot!
Tips for Success When Making Garlicky Cheesy Broccoli Fritters
You have the perfect batter—now let’s nail the frying part because that’s where the magic happens! Getting the oil temperature just right is the single biggest secret to a crisp fritter versus a sad, greasy pad of batter. Trust me, I learned this the hard way after burning a few batches early on until I figured out the test.
The absolute best way to know if your oil is ready is to use a tiny bit of the mixture itself, not a wooden spoon or anything fancy. Take just a spare drop of batter—seriously, the smallest little bit—and drop it into your heated oil. If that little drop immediately starts to sizzle excitedly and stays afloat, you are good to go!
If the drop sinks straight to the bottom, the oil isn’t hot enough yet, and your fritters will just soak up grease. If the drop sputters violently and turns black in two seconds, WHOA there, pull the pan off the heat for a minute! Medium heat is your friend here, but use that test drop every time you start a new batch to make sure you maintain consistency.
Also, make sure you are using a pan large enough that the fritters aren’t touching when they cook. If they are touching, they steam each other instead of crisping on the sides, and we lose that lovely texture. A little room between them makes all the difference in getting them uniformly golden brown, just like we talked about in the instructions. If you prefer to skip frying altogether, you can check out my adaptation for air fryer zucchini corn fritters; sometimes I get lazy and use that method instead!
Serving Suggestions for Garlicky Cheesy Broccoli Fritters
Okay, the fritters are golden, crispy, and cooling down just enough to handle—now for the best part: dipping! Even though these little cheesy bombs are fantastic all on their own, a good dipping sauce just elevates the whole experience, doesn’t it? Since they are so savory and packed with garlic and cheddar, you want something cool and slightly tangy to balance that richness out.
I usually keep things super simple because I’m usually rushing these out of the pan right before serving. My absolute favorite, the one I whip up every single time, is just a dollop of plain sour cream mixed with a little bit of fresh chives if I have them handy. It’s bright and cools that garlicky heat right down. If you’re feeding a crowd, you could mix some of that famous dressing I posted last week into some Greek yogurt for a quick, creamy dip!
If you aren’t into creamy dips, marinara sauce is another great pairing, kind of like a little vegetarian alternative to mozzarella sticks, just way healthier! Even a squeeze of fresh lemon juice right over the top brightens everything up instantly. Honestly, you can’t go wrong when you have melted cheese and broccoli involved, but a little dipping sauce makes them feel extra special!
Storage and Reheating Instructions for Garlicky Cheesy Broccoli Fritters
Now, you know these are best enjoyed piping hot right out of the oil, but let’s be real—there are usually a few leftovers, especially if I make a huge batch! Don’t let those beautiful, golden bites go to waste. Storing them correctly is key to making sure they are great the next day, too.
The absolute first rule here? Resist the urge to put them in a sealed plastic bag. They’ll steam themselves into a soggy mess before morning. Instead, let them cool completely—that’s important, don’t trap warm moisture!—and then place the cooled fritters in an airtight container. If you want to be extra careful, I always layer mine between sheets of paper towel inside the container. This soaks up any residual moisture. Pop that container into the fridge. They should hang out in there happily for about three to four days.
When it comes time to bring them back to life, the microwave is a huge no-no. Microwaving these brings back all that moisture we worked so hard to get rid of, and they end up limp and soft. Yuck!
You want to restore that glorious crispness we worked for! The best way, hands down, is the oven or, even better, the air fryer. If you’re using the oven, preheat it to about 350 degrees Fahrenheit (that’s medium heat for those of us who don’t trust the dials!). Lay the cold fritters out on a baking sheet—don’t let them overlap—and heat them through for about 8 to 10 minutes. They should get hot all the way through and the exterior will crisp right back up.
If you have an air fryer, even better! Set it to 350 degrees and cook them for about 5 minutes, shaking the basket halfway through. They come out tasting almost exactly like they did fresh from the skillet. See? Easy leftovers make this snack a weekday win!
Frequently Asked Questions About Garlicky Cheesy Broccoli Fritters
You guys always have the best questions, and I love that you’re thinking ahead about substitutions or baking alternatives! I put together answers for the things I hear most often about this recipe. Don’t panic if you don’t have the exact supplies; we can usually make it work!
Can I bake these Garlicky Cheesy Broccoli Fritters instead of frying?
Yes, you absolutely can bake them, although I’ll be honest, you won’t get that exact beautiful, crispy, golden crust that comes from frying. If you are set on baking, you need to prep your sheet pan really well. Line it with parchment paper or a silicone mat and give it a good spritz of oil spray. Bake your {primary keyword} at 400 degrees Fahrenheit (about 200 Celsius) for 18 to 20 minutes, flipping them halfway through. They will firm up nicely, but they stay softer than the pan-fried ones.
Can I use frozen broccoli in my Garlicky Cheesy Broccoli Fritters?
Oh, that’s such a good question, especially when you’re trying to save time! Yes, you can use frozen broccoli, but you have to be much more careful about the drying step. If you use frozen, you need to thaw it completely first—I just run warm water over it quickly in a colander. Then, you have to blot it *even more* thoroughly than the fresh broccoli. Squeeze out as much water as humanly possible with paper towels. If you skip that tough drying step, zero crispness is guaranteed!
How do I make these Garlicky Cheesy Broccoli Fritters vegan?
I love making vegan swaps! It takes just a couple of changes. For the cheese, I use my favorite store-bought vegan cheddar shreds, which melt down pretty well. For the eggs, you can easily substitute them with “flax eggs.” Just whisk together 2 tablespoons of ground flaxseed with 6 tablespoons of water, let it sit for about 5 minutes until it gets gloppy, and that replaces the two large eggs beautifully in your batter. The milk substitution is easy too—just use any unsweetened plant milk like almond or soy. These vegan garlicky cheesy quinoa zucchini fritters are delicious too, if you ever want to try a seed base instead!
Estimated Nutritional Information for Garlicky Cheesy Broccoli Fritters
I know some of you are watching macros or just curious about what exactly you are feeding your family, so I went ahead and tallied up the guesses based on our recipe. Remember, these numbers are just estimates, you know how it is when you’re dealing with cheese and oil!
This breakdown is based on a serving size of 2 fritters, which, if I’m being honest, is usually just the warm-up for me before I get to the main plate. But these estimates are solid for planning purposes:
- Calories: 180 per serving
- Fat: 10 grams total fat
- Protein: 7 grams
- Carbohydrates: 16 grams
- Sugar: Only 1 gram! That’s the broccoli doing the hard work, not me adding extra sweetener!
- Sodium: 250 mg
We do have 4 grams of saturated fat in there, which is mostly from that delicious sharp cheddar cheese we use. I usually try to keep the cheese measurement exactly where the recipe calls for it because if I use less, it just doesn’t feel like the right result for these Garlicky Cheesy Broccoli Fritters. Keep those oil measurements low, though, and you keep the overall fat content reasonable for a snack or side dish.
Just remember, this is based on the pan-fried method using the exact measurements listed. If you decide to bake them or use thicker batter, the numbers are going to shift a bit, so take these as a good starting ballpark!
Share Your Garlicky Cheesy Broccoli Fritters Experience
Now that you’ve seen just how easy it is to whip up a batch of these addictive Garlicky Cheesy Broccoli Fritters, I desperately want to know what you think! This is what cooking is all about, right? Sharing the love and seeing how you adapt things in your own kitchens. Please, don’t be shy!
If you made these and they turned out golden and cheesy just like mine, please hop back here and leave a star rating. It really helps other people find these quick, delicious recipes when they are searching for something new for dinner. A quick review telling me what you loved—maybe the garlic level or how crispy they got—is the best compliment I could ask for!
And if you took a gorgeous photo of your fritters piled high on a plate (maybe with a little dipping sauce on the side?), tag me! I absolutely love seeing the beautiful outcomes of my readers’ kitchen experiments. You can find me online, or if you need to reach out directly for recipe clarification or just to chat about cheese, you can always send a note through my contact page!
What sauce did you pair these with? Did you swap the cheddar for something wild? Tell me everything! Happy cooking, friends, and I can’t wait to see your cheesy, garlicky creations!
Print
Garlicky Cheesy Broccoli Fritters
- Total Time: 30 min
- Yield: About 12 fritters 1x
- Diet: Vegetarian
Description
Simple recipe for making savory fritters with broccoli, garlic, and cheese.
Ingredients
- 2 cups broccoli florets, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1/4 cup vegetable oil for frying
Instructions
- Place the chopped broccoli in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 2 minutes until slightly tender. Drain well and pat dry with paper towels.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk the eggs and milk together. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the drained broccoli, shredded cheese, and minced garlic into the batter.
- Heat the vegetable oil in a large skillet over medium heat.
- Drop rounded tablespoons of batter into the hot oil, flattening slightly with the back of the spoon. Work in batches to avoid crowding the pan.
- Cook for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve warm.
Notes
- For crispier fritters, ensure your broccoli is very dry after microwaving.
- You can substitute cheddar cheese with Monterey Jack or Gruyère.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 7
- Cholesterol: 50
Keywords: broccoli fritters, cheesy broccoli, garlic fritters, vegetable patties, quick snack