Our favorite soup is now a crispy party snack.
If broccoli cheddar soup dressed up as party food, it would turn into these cheesy broccoli fritters. Boasting tender chunks of broccoli and melty pockets of cheddar, these crispy veggie cakes have all the rich, cheesy goodness of our favorite soup, all wrapped up in a single hand-held bite.
These fritters are absolutely PACKED with broccoli—I mean an entire pound of it mixed with only 1 egg and 1/3 cup flour—which means that they’re bursting with that deep, roasted broccoli flavor. The only downside to this is that the batter may seem very crumbly at first, like it’s never going to stick together in the pan. Don’t worry. Keep stirring, mashing down lightly on the broccoli to release additional moisture until the batter becomes more cohesive. The cheese will also help bind the fritters together once the batter hits the pan. If you’re nervous, try cooking just one fritter by itself, as a test, just to give yourself some confidence before doubling down on two or three at a time.
Warm and crispy, oozing with melted cheddar and loaded with broccoli, these fritters are just waiting to be your new favorite snack. Whip up a batch for your next tailgate or winter game night gathering, and watch them convert even the biggest broccoli skeptics.
Enjoy!
Cheesy Broccoli Fritters
(Makes 12)
1 lb. broccoli, cut into 2-inch florets
1 ½ tsp. Diamond Crystal kosher salt, divided, plus more
1 cup shredded cheddar cheese
1/3 cup all-purpose flour
¼ cup thinly sliced green onions, plus more for serving
1 garlic clove, minced
¼ tsp. freshly ground black pepper
1/8 tsp. paprika
1 egg, lightly beaten
4 tbsp. vegetable oil, divided
3/4 cup sour cream, for serving
Special equipment: heavy pan (preferably cast-iron), metal cooling rack or paper towels
Method
In a large pan, heat ½ inch of water over high heat just until boiling. Season with 1 teaspoon kosher salt and add broccoli. Cover tightly and steam until broccoli is just tender but still slightly crunchy, 3-4 minutes. (Don’t overcook.) Drain broccoli and return to warm pot, allowing excess moisture to steam off as it cools. Chop cooled broccoli roughly, and set aside.
In a large bowl, stir together cheese, flour, green onion, garlic, black pepper, paprika, and remaining ½ teaspoon salt. Fold in chopped broccoli and lightly beaten egg, mashing down slightly on the broccoli to release additional moisture until the mixture starts to stick together.
In a large, heavy pan, heat 1 tablespoon oil over medium heat until shimmering. Pack fritter mixture into a ¼-cup measuring cup, then drop compacted mixture into pan. Use the back of a fork to gently flatten the fritter to about ½-inch thick. Repeat twice more, for a total of three fritters in the pan. Cook until golden-brown on the bottom, 2-3 minutes, then flip and cook until crisp on the bottom and warmed through, 1-2 minutes more.
Transfer fritters to a metal cooking rack or paper towel-lined plate and season with salt. Repeat twice more with remaining oil and fritter mixture, for a total of 12 fritters.
Serve with sour cream and additional chopped green onions, as desired.
Originally posted January 8, 2023.
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