Crispy Broccoli Parmesan Fritters
Crispy Broccoli Parmesan Fritters baked instead of fried is a great way to deliciously stash veggies for both children and adults!
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Servings: 8 -10 Fritters
Ingredients
- ▢ 1 broccoli large
- ▢ 1 egg large
- ▢ 1/2 onion
- ▢ 2 teaspoons garlic minced
- ▢ 1/3 cup parmesan cheese shaved
- ▢ 1/3 cup flour or almond flour for a lower carb option
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon black pepper
- ▢ 1 spray olive oil cooking spray
Instructions
- Preheat oven to 400°F | 200°C. Line 2 baking sheets with parchment paper; set aside.
- Chop the broccoli into florets. Discard the hard part off of the stem, and chop the stem also. Place the broccoli and stem pieces into a food processor and pulse a few times until the broccoli is chopped. Add in the eggs, onion, garlic, flour and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture.
- Form 8-10 fritters on the prepared baking sheets, making sure they don’t touch each other. Spray with a light coating of olive oil spray.
- Bake for 12-15 minutes on each side until golden.
- Alternatively pan fry in a nonstick pan over medium heat until golden on both sides.
- Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt or fat free sour cream.
Notes
- The trick to getting baked fritters crispy like they’re pan-fried amigos is to spray them with a light coating of olive oil spray.
Nutrition
Calories: 73kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 391mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 69mg | Calcium: 92mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.