🍽️ Servings:
Makes about 10–12 fritters
⏱️ Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
🥦 Ingredients:
- 2 cups broccoli florets (fresh or frozen, chopped finely)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup almond flour (or coconut flour – use 1/4 cup if substituting)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika (optional, for flavor and color)
- Salt & pepper, to taste
- 1 tbsp olive oil or melted butter (optional, for extra crispness)
🔪 Instructions:
-
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Prepare the Broccoli:
- If using fresh broccoli, steam or microwave it for 3–4 minutes until tender, then finely chop.
- If using frozen broccoli, thaw completely, squeeze out excess moisture, and chop finely.
-
Mix the Batter:
In a large bowl, combine:- Chopped broccoli
- Cheddar cheese
- Eggs
- Almond flour
- Parmesan
- Green onions
- Garlic powder, onion powder, paprika, salt, and pepper
Mix until fully combined. If the mixture feels too wet, add a tablespoon more almond flour.
-
Shape the Fritters:
Scoop about 2 tablespoons of mixture for each fritter. Form small patties and place them on the prepared baking sheet. Flatten slightly with the back of a spoon. -
Bake:
Bake for 20–25 minutes, flipping halfway through at the 12-minute mark.
Bake until golden brown and crispy around the edges. -
Optional Step – Crisp Them Up More:
For extra crispness, broil for 2–3 minutes at the end (watch closely so they don’t burn). -
Serve:
Let them cool slightly before serving — they’ll firm up as they cool.
🥣 Serving Suggestions:
- Serve with sour cream, ranch, or a low-carb aioli.
- Pair with grilled chicken or salmon for a full keto meal.
- Enjoy as a snack or appetizer!
🧊 Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer at 375°F for 5–7 minutes until warm and crisp again.
- Freeze up to 2 months — reheat straight from frozen.
