Broccoli & Parmesan Fritters

Local Cafes have finally caught on to a secret most mums have know for years, you can make any kind of veggie in a fritter. Fritters seem to be on most brunch menus nowadays, alongside the smashed avacado on toast that we see served in most cafes in Australia. I dont know about you.. but I have been eating fritters for years. Mum has been hiding all manner of veggies in them since we were  kids, smirking as we gobbled up the bitter broccoli or chicory which we refused to touch with a ten foot flight pole. Needless to say, only half the batch ever made it to the dinner table.

 What you will need:

1 head of broccoli

3 tbs grated parmesan cheese

1 tbs plain flour

2 eggs

1/2 cup water

2 tbs coconut oil or canola oil for frying.

How to prepare:

In a blender or thermomix, chop the broccoli until fine.

Add the cheese, flour, eggs and water and mix until well combined.


Add the oil into a frypan and heat.

When the oil is hot, ladle spoonfuls of the mixture into the oil. Use the back of the poon to flatten the mixture slightly. The fritters should be about 1cm thick.


Using a spatula, turn over each fritter after 1-2 minutes.




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