Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (2024)

By Kim Hardesty

These easy broccoli fritters are made with cheddar cheese and have a hearty toothsome bite! A minimum of ingredients keeps this recipe healthy and low carb too.

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Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (1)

I recently visited my family in Texas and wowed my sister-in-law with broccoli fritters for breakfast. I simply used leftover broccoli from dinner the night before. But let's get real... No one's excited about eating leftover vegetables... BUT A FRITTER? That’s exciting!

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Broccoli Fritters

Trying to get kids (and some adults) to eat vegetables sometimes calls for new or imaginative ways to present them. For the most part my family loves vegetables but we can become tired of eating our favorites, like broccoli, the same way every week. Enter the fritter!

Broccoli fritters are my new veggie obsession. I typically make zucchini fritters in the Summer to help use the bounty we receive from neighbors. And my husband swears that cauliflower fritters make the best low carb hash brown substitute around. But there’s something about the toothsome bite of these broccoli fritters that has me making them every week.

Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (2)

How to Make Fritters

If you've never made vegetable fritters, you’ll love how easy they are to make. Typically, vegetable fritters are made with chopped, mashed, or grated vegetables mixed with a batter then fried in a pan.

They’re often formed into patties or pancakes, shaped into logs or croqeuttes, or rolled into balls and deep fried.

Common binding ingredients for fritters are flour, eggs, and cheese, but gluten-free flours like chickpea or almond flour are common replacements in gluten-free and low carb recipes.

Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (3)

Since this is a low carb recipe, you'll see that I use an alternative flour as well as lightly steamed fresh cut broccoli, eggs, and cheddar cheese. If you are don't follow a low carb diet, feel free to use all purpose flour. The recipe is forgiving and using leftover broccoli from a previous meal works well, too.

As you can see from the photos, I like to keep my broccoli pieces a little bigger. It appeals to me visually and I enjoy the crunch of the bigger pieces. I steam mine after cutting. BUT, if you like your broccoli in smaller pieces, steam first and then chop. I prefer pre-grated cheese and the finer the grate the better, but freshly grated cheese works well, too (as seen in the photos).

Broccoli Fritters With Cheddar Cheese are 2.8 net carbs per large fritter.

Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (4)

Broccoli Fritters With Cheddar Cheese (Easy Low Carb Recipe)

These easy broccoli fritters are made with cheddar cheese and have a hearty toothsome bite! A minimum of ingredients keeps this recipe healthy and low carb too.

4.99 from 50 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: vegetables

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

Calories: 204kcal

Ingredients

  • 8 ounces broccoli, cut into small pieces or chopped
  • 1 cup shredded cheddar cheese
  • 2 large eggs, beaten
  • 2 tablespoon oat fiber or almond flour, or powdered pork rinds (regular flour if not low carb)
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon avocado oil or your favorite

Instructions

Preparation:

  • Cut fresh broccoli crowns and stems into ½ inch by ½ inch pieces. Steam lightly in the microwave or in a steamer. Drain any excess water and dry with paper towels if wet. (If using leftover broccoli, drain well and chop into small bite-sized pieces.)

Method:

  • Toss or stir the broccoli with your flour of choice and the Cajun seasoning to coat. Add the egg and stir. Add the cheddar cheese and stir until thoroughly combined.

Cook:

  • Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan. A non stick pan needs less oil. Visually divide the mixture into fourths and spoon into the pan, arranging in a low mound or patty. Scrape any tumbled pieces back into the piles.

  • Cook on one side until the cheese on the top of the patty begins to melt and the bottom is crusty brown, about 2-3 minutes. Flip and cook on the other side until browned.

  • Makes 4 large patties, 2.8 NC each. Serve topped with an egg or with a dipping sauce.

Video

Notes

[NOTE] Use a ¼ cup measure for smaller broccoli fritters. I was able to get 9 fritters which made a nice afternoon snack for my family. SAUCE: I Googled "remoulade sauce" and found many easy tasty recipes available. I used one of them.

Nutrition Facts

Broccoli Fritters With Cheddar Cheese (Easy Low Carb Recipe)

Amount Per Serving

Calories 204Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 5.8g2%

Fiber 3g13%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 204kcal | Carbohydrates: 5.8g | Protein: 12g | Fat: 16g | Fiber: 3g

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Reader Interactions

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  1. Ken Lyons

    We loved these! We like broccoli anyway, but these were a really nice variation. One trick (to avoid clumping of the spices and almond flour): I mixed those ingredients in an oldspice jar with a shaker top, and them added the mixture in stages, sprinkling a thin layer, stirring, and repeating. It worked very well to get an even coat.

    Reply

  2. Barb

    These were so easy to make and really tasty. I added some jalapeños to spice them up a bit.

    Reply

  3. Vimi

    What if one is vegan.
    Can I omit the eggs

    Reply

    • Kim Hardesty

      Hi Vimi. If you steam the broccoli it's softer and use more vegan cheese (like Diaya mozzarella), they will stick together better. The egg helps bind the ingredients together because it becomes harder as it cooks. I am unfamiliar with what products may do the same thing for vegans. However, if you are not following a low carb diet, you may find that a little flour helps bind the ingredients together. -Kim

      Reply

  4. Heather

    Made this tonight and we loved it. Only thing I changed was the seasonings I did garlic and black pepper my husband and I will definitely have it again. Funny thing is I don't. like broccoli

    Reply

    • Amélie Gauthier

      Hi ! These sound delicious 😍 Do you think it would work with feta Cheese ???

      Reply

  5. Rhonda Leone

    Delicious

    Reply

  6. LQ

    Delicious! Didnt have fresh broccoli on hand so used riced brocolli and cauliflower (1/2 cup each) . Then, cut the remaining ingredients in 1/2. Did I say delicious? Will be making again!

    Reply

  7. carol

    Easy delicious and great macros

    Reply

  8. Sheila

    So every week I make broccolli and my husband eats a couple of bites...he does not like vegetables. But these! Wow. Really good. Really easy. Thanks.

    Reply

  9. Lemon

    A total disaster.
    Taste was there, but they stuck in the non stick pan, and fell apart. I used the almond flour. When ever I make a lot carb recipe that normally uses flour, it’s always a flop 😔

    Reply

    • Kim Hardesty

      Hi Lemon. I offer lots of tips in the post and in the comments. In a nut shell... Make sure the broccoli is at least lightly steamed, chop the broccoli into smaller pieces, push runaway pieces of broccoli back onto the fritter, don't flip until the cheese begins to melt on the top. Good luck! -Kim

      Reply

  10. Carol-Anne Barnes

    Easy to make and delicious to eat! Using an icecream scoop to drop into my frying pan, I then lightly tapped down giving me even thickness and round fritters. I'll be making these for breakfast, brunch and dinner!

    Reply

    • Kim Hardesty

      Thanks for the great tips, Carol-Anne! -Kim

      Reply

      • Charlene East

        I made this and it was delicious. Turned out perfect.
        I was wondering if l can do it with onions?

        Reply

        • Kim Hardesty

          Do you mean add onions to the fritter or make an onion fritter? -Kim

          Reply

  11. Maria

    Can you make this with frozen broccoli florets?

    Reply

    • Kim Hardesty

      Sure, Maria. They may be a little wet and may have a harder time sticking together. In that case you might want to add a little grated Parmesan cheese to the mixture (the cheap stuff because it is powdery) and use it as a binder. -Kim

      Reply

  12. Clinton Kennedy

    Really yum.y!

    Reply

  13. Leena

    Thanks for the recipe. This was great. I used half the cheese and put the brocolli in the food processor and didn’t pre-steam it.
    For sauce I used low fat Greek yoghurt mixed with a little adobo sauce, lime and garlic salt. Delicious and a bit healthier than mayo etc.

    Reply

  14. Caitlin

    Lovely recipe, thank you! My broccoli pieces were a bit big so my first fritter was messy, but I used a potato masher and mashed the mixture and the rest came out perfectly :-)

    Reply

  15. Grace

    My husband and I loved the fritters. They were easy to make. Thank you!

    Reply

    • Kim Hardesty

      Yay! I'm do glad, Grace. Have a great week. -Kim

      Reply

  16. Vicki

    Delicious and easy. I will never let broccoli go to waste again.

    Reply

  17. My3pjks

    Used 1 tbsp almond flour and 1 tbsp pork rinds (smashed). They stuck together just fine and browned nicely. You do have to like broccoli or else you’ll probably be disappointed.

    Reply

  18. Tamar

    What is considered a serving in regards to nutritional values? Is 4 patties or 1 patty a serving?

    Reply

    • Kim Hardesty

      Hi Tamar, a serving is one patty. Enjoy. -Kim

      Reply

  19. ASHLEY HAMBY

    These fell apart on me. Idk what I did wrong.

    Reply

    • Kim Hardesty

      Hi Ashley. Try mashing the broccoli a little or steaming a little more. Also, make sure to scooch the broccoli towards the pile when first putting it in the pan so stragglers aren't left behind. I don't flip my fritters until the cheese on the top begins to melt. Hope this helps. -Kim

      Reply

  20. Darlene Dawkins

    Awesome, I have to make this

    Reply

  21. SassE

    Really good and weeknight easy! I used a bag of broccoli slaw I needed to use and a little cilantro, too. Will definitely make again— thanks for a keeper.

    Reply

  22. Denise

    Which Cajun seasoning do you use for this recipe?

    Reply

    • Kim Hardesty

      Any Cajun seasoning will do, Denise, but I think I used Paul Prudhomme's Meat Magic or something similar. -Kim

      Reply

  23. Ashley

    How do these keep? Could I make them and reheat throughout the week?

    Reply

    • Kim Hardesty

      Hi Ashley. They keep well. I warm them up in the microwave or in a pan. If you want them crispy, heat them up in a frying pan over medium low heat, turning to evenly crisp both sides until they are warm in the middle. Kim

      Reply

  24. Luna

    Just made these and they came out delicious! I usually put broccoli in my okonomiyaki, and this gave me a similar vibe, but with way fewer carbs, lol. I'm inspired to try and find a way to make low-carb okonomi sauce so I can re-claim one of my favourite dishes. Thanks for the excellent recipe and the inspiration!

    Reply

  25. Tamara

    Hi can i use a different flour? I dont like Almond flour and another alternative to oat fibre?

    Reply

    • Kim

      Hi Tamara. You could use coconut flour or even ground golden flax if you are low carb. If not, then use enough regular flour to make a little "glue". The melting cheese and egg is what mostly holds it together anyway. -Kim

      Reply

  26. Hélène

    Use the stems. The recipe is just crying out to be a use it up recipe. Save those florettes for a salad.

    Reply

    • Kim

      I use both stems and florets, Helene! The stems are my favorite part. Lol. -Kim

      Reply

  27. Nanette Jernigan

    These fritters are my favorite side! And I started chopping up several slices of pepperoni in them, which makes a meal, as far as I’m concerned. Thank you so much for sharing, turning all my coworkers on to these!!!

    Reply

  28. Rebecca Belaire

    Is that 5.8g carbs per fritter?

    Reply

    • Kim

      Yes, Rebecca. It's 5.8 total carbs per large fritter (1/4 of the recipe) but 2.8 NET CARBS. Most of the carbs comes from the broccoli, with the other carbs coming from the cheese, oat fiber, seasoning and egg. If you use pork rinds, the carbs are even lower. -Kim

      Reply

    • Nanette Jernigan

      5.8 less 3 grams of fiber makes 2.8 net carbs.

      Reply

  29. Melissa A McGowan

    The flavor was amazing ... BUT it stuck to the pan... I dirtied 2 different pans I ended having to bake the mixture:( So I didnt get that crispy texture I was hoping for! Any suggestions???

    Reply

    • Kim

      Hi Melissa. Here are some tricks I use when making fritters. I like using a well seasoned cast iron pan or a high quality non-stick pan. Make sure the pan is HOT before adding the oil. Make sure to use enough oil, don't just spray with pam. Add the fritters and don't even think about trying to turn them until the cheese on top starts to melt. Then "dig" to flip instead of "lifting" to flip. What I mean is to scrape the spatula against the pan instead of trying to lift up on the fritter. I typically spend a few seconds gently working my spatula under the edges all-the-way-around the fritter before I actually go for it! I employ this technique for many pan cooked/seared/fried foods. I hope it helps. -Kim

      Reply

  30. Nickie

    HAve u tried it with the powdered pork rinds? Does it work as well?

    Reply

    • Kim

      I haven't Nickie. -Kim

      Reply

      • Samantha

        Thank you for this recipe! Received a large broccoli from neighbor's garden and needed a keto recipe. Your 5-star rating brought me here and it did not disappoint! I used an array of cheeses from a cheese platter I served at a party last week (pepper jack, asiago co-jack, sharp cheddar. Served a sour cream /garlic dill dip I had left over, too. Seasoned fritters with garlic powder, Lawry's, onion powder and paprika. They were delicious! I served with fried egg, but honestly, they did not need the dip or eggs. They were the the star of the show! Next time I will serve by themselves! Thank you again for sharing this. I an starting my fourth week of keto and it's recipes like this that make the keto lifestyle not only doable but also fun!!!

        Reply

  31. sharon byrd

    what does nc stand for in broccoli fritters with cheddar cheese

    Reply

    • Kim

      Sorry Sharon. It means net carbs or total carbs minus fiber. -Kim

      Reply

  32. Cindy

    This looks really good and can't wait to try them! Got this recipe from Dr. Axe and when reading the prep I was surprised to see the comment about using the microwave!!! THROW THAT THING OUT THE DOOR!!! There are sooo many heath problems with those! The food you heat up in one is 80% unrecognized as food and cancerous! Not only that but when not in use, it still puts off radiation up to 10 ft. away which is getting into you and all of your food stored within that distance! Not sure if I can share a link but I'll try... http://www.health-science.com/microwave_hazards.html

    Replace your microwave with a large toaster oven. You can fix your plate with leftover, heat to 250-300 degrees for 20 min. You can thaw a pound of hamburger at 200 degrees for 40-50 min. It comes in handy for baking a single item instead of heating up your large oven.

    I never steam any veggies in water. I put a little organic butter in the bottom of a pot with a lid on it and heat on very low, stirring occasionally. You're basically stir frying to heat. Veggies already contain enough water so it's not necessary. Can't wait to try this recipe! Thanks!

    Reply

    • Kim

      Hi Cindy. I hope you enjoy the recipe. I just spent considerable time reading the article from the link you shared and most of the articles it cited and compared them from articles about microwaved food from these sources: 1. World Health Organization 2. Food and Drug Administration 3. The National Library of Medicine National Institutes of Health 4. Center For Food Safety - The Government of the Hong Kong Special Administrative Region

      It's interesting to note that the most interesting and relevant information came from the Center For Food Safety in Hong Kong. People may roll their eyes at this source being from China, but remember that Hong Kong was under British Rule for 156 years. It seems that what's more important or harmful is what container the food is cooked in and whether or not it is covered in plastic. Any heat will destroy nutrients in food, and because the microwave does not caramelize or brown food, it produces less carcinogens on/in foods (from what I have read). I looked for studies linked to universities and legitimate sources but mostly found articles published by bloggers, on-line magazines, doctors pushing specific agenda, or alarmists.

      I do not disparage Dr. Axe or his team. I do, however, disagree with the some of the information in the article you provide which is not from Dr. Axe. People are entitled to their own opinions and ultimately must do what they think is best for them. I think we can agree to disagree and still get along. Thank you for your comment, thoughts, and for sharing how you steam veggies on the stove. Have a wonderful day. -Kim

      Reply

  33. Courtney

    My husband and I loved these. We made the same sauce and followed it to a T. Thank you so much for posting!

    Reply

  34. Rene

    Love these!!!

    Reply

  35. Patricia

    Can I use coconut flour?

    Thanks.

    Reply

    • Kim

      Sure, Patricia. Start with half of the amount and add more if you need to. -Kim

      Reply

  36. Kari

    Can I use broccoli slaw?

    Reply

    • Kim

      I bet you could, Kari. You may need to chop it and/or steam it a little. -Kim

      Reply

  37. Lisa

    Is there a dressing recipe it looks good too!

    Reply

    • Kim

      Hi Lisa. I googled "remoulade sauce" and use one of those. They were good with the sauce. Enjoy! -Kim

      Reply

  38. Bee

    Would it be possible to adjust it to no egg or only one egg with a different binder? I am very sensitive to egg taste and they tasted of omelettes to me. I loved the idea, though!

    Reply

    • Kim

      Hi Bee. Could you use 1 egg and more cheese? I was able to get this to work with only cheese, but I was afraid that it wouldn't work for everyone so I added egg. -Kim

      Reply

  39. Phyllis L

    Hi. I was wondering what a serving size is for this? Carbs are up at 5 and is that per fritter?
    Thanks.

    Reply

    • Kim

      Hi Phyllis. Yes, the total carbs are 5.8g per serving and the fiber is 3g which gives you 2.8g net carbs if you subtract fiber. The recipe serves 4, so 1/4 of the recipe is the serving. You can make 4 large broccoli fritters or 8 smaller, but the serving size is still 1/4 of the recipe. I hope this helps. -Kim

      Reply

  40. Terri

    I added a little sautéed onion to the mix. And Fritters (of any kind) always get a dollop of sour cream...in my house!

    Reply

  41. Jennifer

    I made these tonight. When I first pot it in the pan I didn’t think it was going to work. But it did and it’s absolutely delicious. I didn’t have Cajun seasoning so I used a little seasoned salt (Lawry’s). Did not need any sauce. Thank you for posting!

    Reply

  42. Mary

    I made these last year and forgot about them. Just made them today and they are so easy and delicious!

    Reply

  43. charlotte

    Could II use frozen chopped broccoli?

    Reply

    • Kim

      I'm sure you could, Charlotte, but you may want to cook it a little first? -Kim

      Reply

      • Nanette

        I used broccoli florets in the steam-in bag from Walmart, steamed 5 minutes in microwave, chopped to bite-size, dried a little with paper towels. I LOVE THIS!

        Reply

  44. smita

    What can be used in place of eggs?

    Reply

    • Kim

      I've made this with just cheese, Smita. I suggest using cooked broccoli and more cheese. Don't flip until the cheese on top begins to melt. -Kim

      Reply

  45. Felicity

    I just made these and they were yum!!
    I added some ham to mine. I formed the patty shape with some silicone egg rings which meant I could pack the mixture together a bit easier.
    Thanks for a great recipe Kim, I'll definitely use it again.

    • Kim

      I love the addition of the ham, felicity! -Kim

      Reply

  46. Lori FM

    Thanks for the recipe / ideas!!! While low-carbing it, I've eaten a number of egg-cheese-broccoli dishes - this was a very welcome change. Although i didn't "follow" the recipe, I can tell it is great. I had about 2/3 cup cooked, chopped broccoli in the fridge, so I added an egg, some cooked onions (also from the fridge), shredded x-sharp cheddar, a couple of spoons of almond flour, and some seasoning, and cooked in oil. The remoulade sauce was a brilliant suggestion - eating them even reminded me of eating seafood fritters with remoulade, because of the nice texture of my large-ish broccoli pieces. Well, I'll make this again, for sure!

    A tip for remoulade - no time or patience to follow a whole recipe - I just started with a good-sized dollop of mayo, and kept adding all kinds of strongly flavored stuff - eyeballing the quantities. (I added mustard, horseradish, pickle juice, Cajun seasoning, smoked paprika, garlic powder, lemon juice, finely chopped celery and scallion.)

    Reply

    • Kim

      I'm glad you were able to take the recipe and make it your own, Lori. Some of the best dinners come about that way. Thank you so much for sharing your tips on the Remoulade sauce. That will be helpful for some. Enjoy your week. -Kim

      Reply

  47. Craig Campbell

    mom and i are doing the keto diet. going to try the broccoli fritters tonight w/bacon@eggs on the side.will reply back w/results.

    Reply

  48. Rhonda

    What dipping sauce did you prepare?

    Reply

    • Kim

      Hi Rhonda. I just did a Google search for "remoulade sauce" and made one of them. I think I tasted and tinkered as I went. -Kim

      Reply

  49. Kim

    Really yummy and they reheated well too. Definitely going to make these again!

    Reply

  50. Sandy

    Do you think this would work with egg beaters instead of eggs?

    Reply

    • Kim

      I don't see why not, Sandy. -Kim

      Reply

  51. Vivien

    Delicious! I made these but I only had coconut flour so I used half the required flour since that's how you replace almond flour with coconut flour...next time I think I'll salt the broccoli a little..so delicious!

    Reply

  52. Tricia

    Just made these today and they were EXCELLENT! My dad is diabetic and not a big vegetable eater and he devoured them. Win win! I used Old Bay for the seasoning, yum! Thank you!

    Reply

  53. Laura

    I made a variant of these, added chopped chicken and jalapeños. Delish!

    Reply

  54. Ginger

    I baked the broccoli instead of steaming for extra flavor and then baked the fritters instead of frying. They turned out great. Thanks for the delicious recipe!

    Reply

    • Dana Usinger

      The baking sounds like a great idea. At what temperature and for how long did you bake these fritters?

      Reply

  55. Kathleen

    I am beyond excited to try these tonight! I have some Almond Flour I need to use up, and was wondering what I could use the amount left in, Voila, I find this recipe, wish me luck, lol!

    Reply

  56. Denise

    These were absolutely fantastic! They're a new household favorite!

    Reply

  57. Lola

    These were sooo good! Fairly easy to make and even my 2 year old liked them! Will be making this recipe again. Thank You.

    Reply

  58. Miranda

    Awesome! Thank you! I have been following a lower carb eating lifestyle style for almost three months. I am looking for new ways to “spruce up” some of my favorite low carb veggies. These broccoli fritters are a big hit in my house! I did put my fresh broccoli in a food chopper and made smaller pieces...it was just perfect for our taste! They taste awesome paired with an avacodo/guacamole type dip! The possibilities are endless with these fritters...you could try different veggies, different cheeses and spices! Thanks again for the recipe, it’s a keeper!

    Reply

    • Kim

      I'm so glad you are happy with the recipe, Miranda! -Kim

      Reply

  59. Pam

    I tried this recipe 3 times but my stick every time which makes it all fall apart. I can't get a crisp on the outside because it just sticks to the pan. I tried a nonstick skillet with spam olive oil spray then tried olive oil. Both had the same result. I'm super bummed. Any suggestions? I don't own a cast iron skillet.

    PS even the broccoli cheese egg mixture mess I end up with as an end result is delicious. I just long for that fritter crispy crust.
    Thanks!
    Pam

    Reply

    • Kim

      Hi Pam. I usually use my cast iron pan when I make these and they are always crispy, but I did use a non-stick pan the last time and I experienced a little of the same problem you did. I think the difference is that the oil in the cast iron pan coats the bottom while it just beads up in the cast iron pan. You may need to use more oil. Try using a more finely grated cheese like Mexican blend and make sure not to flip the fritters until the cheese on top has melted. I flattened my fritters out a little when I first put them in the pan so that they weren't heaped. I hope these ideas help. -Kim

      Reply

      • Christine

        I agree with having used cast iron and a nice amount of bacon grease. It was totally fritter.

        Reply

  60. Iris

    I made these last night. They were a big hit! Thanks for the recipe; delicious!

    Reply

  61. Sofia

    I love your recipes especially if your beggining to be healthier and that kinda stuff love your recipes!!

    Reply

    • Kim

      Thank you, Sofia!

      Reply

  62. Summer

    These look delicious!! Wanting to make them for my 3 year old....but I'm wondering, have you ever tried to freeze these? Think they will freeze well to reheat later?

    Reply

    • Kim

      I haven't tried freezing these. If you do, thaw in the fridge and then crisp up in the pan to re-heat. -Kim

      Reply

  63. Roader

    Made recipe exactly and it was perfect. Local store had Brussels sprouts on sale for 77¢/lb. so I put a little over two pounds of them in the food processor, chopped them up into medium pieces, and microwaved for eight minutes. Added 3tbs of ground up pork rinds, 5tbs almond flour, onion & garlic powder, salt, pepper, chili powder, and four cups grated monterrey jack/colby. Patties wouldn't form with four eggs so I added another two.

    Delicious. The key to keeping them together is to follow the directions: "Cook on one side until the cheese on the top of the patty begins to melt..."

    Thank you for this great recipe!

    Reply

  64. rosemary pfeiffer

    I had to make these as soon as I saw this picture. I added some parmesan cheese and a little dehydrated onion flakes. They came out amazing !!! I topped them with my homemade ranch dip. Definitely will be a favorite.

    Reply

  65. Kathy

    These are really good! I used 3 big heads of fresh broccoli, and added an extra egg. I used almond flour, but next time I'm going to try Mission picante flavored pork rinds. I finished them off with some sprinkled cheese and drizzled ranch! Gonna try cauliflower next!

    Reply

  66. Megan

    These were fantastic and really easy to make. Even my meat and potatoes husband raved about them! These will definitely be a staple in our house.

    Reply

  67. DeRidder Real Estate

    Twice I have followed this recipe. Came out great both time. Family jumped on them like pigs at the slop trough.

    Reply

    • Kim

      Matthew, this comment made my day. I literally snorted my drink. I'm glad your family liked the fritters! -Kim

      Reply

  68. Nancy W.

    Ok these are seriously delicious! I used ground spicy pork rinds instead of the flour and omitted the Cajun seasoning and these were as good as burgers! I would totally serve these at a low carb lunch. Thanks for the recipe, I’ll be making these often!

    Reply

    • Kim

      I love the idea of using powdered pork rinds instead of the flour, Nancy. Genius! I'm going to try it and add it as an option to the recipe. Thank you. -Kim

      Reply

  69. Tracy

    I made these last night and they were a huge hit. Broccoli is hard to get creative with, but this recipe is a keeper. I used more almond flour to make it more pancake like.

    Reply

    • Kim

      Fantastic, Tracy. I'm so glad you liked the recipe. Have a great day! -Kim

      Reply

  70. Vonta

    Can you give the recipe for the sauce, thank you

    Reply

    • Kim

      Vonta, do a Google search for remoulade sauce. There are several easy and tasty recipes available. I'll add this to the recipe notes. Enjoy! -Kim

      Reply

  71. Carol

    Do you have a recipe for the cheese dip?

    Reply

    • Kim

      Hi Carol. It's actually a remoulade sauce that I found on like. Google it and you will find MANY recipes for it. -Kim

      Reply

  72. Lorri S

    My family LOVES these! And tonight my husband substituted cauliflower instead. Reminds me of potato pancakes from pre low carb days!! A definite keeper!!!

    Reply

  73. Lee

    You lost all credibility with me when I saw the photograph (and it's in the video too), of you using a metal spatula in a non-stick pan.

    Reply

    • Kim

      Lee, I used a cast iron skillet to make these and that is what is shown in the photos. I contract out to have the videos made since I don't have the equipment at home and don't have control over the cooking equipment they use. I hope you understand. -Kim

      Reply

    • L

      Jeez, no need to be such a negative Nancy.

      Reply

      • Jacqulin

        That was only factual and politely explained.

        Reply

  74. Chaigrrl

    I've just made my 3rd batch of these. They are so tasty! I mix up the spicing each time - next time I'll add curry.

    I fry them in bacon grease, which gives them even more flavour. One large egg seems to do fine for me...I had a discussion with a dual US/Canadian citizen who said your large eggs are smaller than ours.

    Thanks for such a great recipe!

    Reply

    • Kim

      I bet the curry is good in the fritters! I adore curry. Nice to know about the eggs. Thank you! -Kim

      Reply

  75. Diane

    These were quite good! I added 1/4 onions and served these on sprouted bread topped w/sriracha mayo and a tomato.

    Reply

  76. Zach

    This recipe is so versatile and easy. When I first fried them I had to keep myself from just dipping them and eating, and then I made open face tuna melts on them. Then I crisped the leftovers up in the oven the morning after and used them in place of an English muffin for a low-carb eggs Benedict.

    Reply

    • Kim

      My mouth is watering, Zach! I love the eggs Benedict idea. I do that with my zucchini fritter recipe but I haven't tried it with this broccoli recipe yet. Yum! Thanks for sharing. -Kim

      Reply

  77. Brandi

    I was wondering how long these will last in a fridge? I am a solo Keto eater and if I make them I would like to be able to eat them on multiple days.

    Reply

    • Kim

      Hi Brandi, great question. They last a week in the fridge but for months in the freezer. They freeze very well. I like to thaw them in the fridge overnight and then warm them up in the frying pan to crisp up again. -Kim

      Reply

  78. jess

    hi! what a great recipe. are the nutrition facts for 1 critter or 4? thank you!

    Reply

    • Kim

      Hi Jess. The numbers are for 1 fritter or 1/4 of the recipe. - Kim

      Reply

  79. C

    Would coconut flour work OK instead of almond flour?

    Reply

    • Kim

      Absolutely!

      Reply

  80. Linda

    I found this recipe on my kidney stone prevention site. Kidney stoners have to stay away from almond flour so I subbed it with oat bran and they were delicious! I've made them for breakfast the last 2 mornings. I used jalopeno montery Jack cheese which along with the cajun spice gave it an amazing flavour and fried the fritters in coconut oil. Thanks so much for this amazing recipe!

    Reply

    • Kim

      Great to know, Linda. I originally made it with oat fiber but thought more people might have almond flour. I’m so glad you were able to modify it to suit your dietary needs. It also works with just cheese but is a mirror trickier to flip. I love your addition of Monterey Jack! Enjoy your week. -Kim

      Reply

  81. Honeybee

    What kind of sauce do you use? I want to try.

    Reply

    • Kim

      I just looked up a sauce for remoulade. There are tone, both simple and complex. -Kim

      Reply

  82. Annissa Slusher

    Amazing Recipe looks really very delicious! Keep Sharing and thanks for that video too

    Reply

    • Kim

      Thanks, Annissa!

      Reply

  83. Jill

    These are delicious. That coming from a non veggie eater. Even better the recipe is easy and quick. Will definitely make many more times.

    Reply

  84. Liz

    I LOVE fritters of all kinds and these did not disappoint! I'm eating them right now with a yogurt sauce (plain high fat greek yogurt, garlic & onion powders, salt, pepper, parsley and a little lemon juice) boy are they tasty! Thanks!

    Reply

  85. Lynn

    This is fantastic. I halved the recipe and got two good-sized fritters. I mixed up some mayo and Dijon mustard as the dipping sauce. I’ll be making this a lot! Thanks so much!

    Reply

  86. Megan G

    I made these last night and my SO and I both loved them! We made them instead of the traditional grilled cheese sandwiches to go with some homemade tomato soup. It was a great way to work some extra veggies and still get that ooey gooey cheeseiness.

    FYI, I used frozen steamable broccoli, the kind where you can throw the bag into the microwave for about 5 minutes. I cut the larger pieces into smaller pieces and used paper towels to get some extra moisture out of the steamed broccoli. Otherwise I followed the instructions exactly.

    We'll definitely be making these again and it seems like the kind of recipe that can be tweaked with different veggies and cheeses, I'm so excited I found this recipe! Thank you!

    Reply

    • Kim

      Fantastic, Megan. I really love how you used this as a sub for grilled cheese sandwiches - how perfect! Thanks for letting me know that it worked with the frozen broccoli. I had a feeling that it would, but have only used fresh or leftover cooked broccoli myself. Yes, it absolutely works with cauliflower. Enjoy the recipe and making it your own. Have a great week. -Kim

      Reply

  87. BethesdaBecky

    What are you using as the side dip for the broccoli fritters?
    Can frozen/dehydrated and rehydrated broccoli be used, if drained well, instead of fresh?
    The garden is producing tons of broccoli now - far more than we can eat fresh, and this recipe looks like a keeper!

    Reply

    • Kim

      Oh, the dipping sauce was an easy remoulade sauce I found on line. I also like cajun mustard mixed with mayo or mayo and siracha. I have never used dehydrated and rehydrated broccoli before. I think the frozen broccoli will work, but dry it first with paper towels. Enjoy the recipe. -Kim

      Reply

  88. Dora

    I don't know what I did wrong but they just fell apart when I tried to flip them. Maybe I added too much oil? I forgot to beat the eggs so maybe it was that? They smelled sooooo good! I will try again another day.

    Reply

    • Kim

      Hi Dora. Don't flip them until the cheese on the top begins to melt. Maybe add just a little more cheese next time. I think the pre-shredded Mexican blend does both but I have used freshly grated cheddar cheese, too. If you look at the picture of the fritters in the pan, you can see the cheese is melts on top. If they are browning faster than the cheese is melting, lay a piece of foil over the pan for a minute or so. Enjoy. -Kim

      Reply

  89. Karly

    The solution for all of my least favorite veggies: put em in a fritter! :) I've gotta say it, these look amazing!!

    Reply

    • Kim

      Lol. Got kids who don't want to eat veggies? Make a fritter and serve it with sauce! Thanks so much, Karly. Have a great week. -Kim

      Reply

  90. AddieBambridge

    Hello - I made these tonight - they were nowhere near as pretty as yours but they tasted really good and I would make them again. I did add some dried chopped onion because I love onions and add them to almost everything I cook. I might add a dash of Worcestershire sauce next time (I have an English hubby), but he liked them just as I cooked them this time. I halved the recipe since there are just the two of us, but in a different post you said I can freeze them so maybe next time I'll make some more.

    I'm looking forward to the cauliflower fritters soon!
    Thanks so much!

    Reply

    • Kim

      Hi Addie! I'm glad you liked the recipe. I love to hear how readers take a recipe and make it their own. I actually haven't tried freezing these because we eat them to quickly! Thanks for taking the time to come back and comment. Have a great week. -Kim

      Reply

  91. VHM

    These fritters were delish! I made half the recipe for 2 large fritters. I had them with a Greek yoghurt based cucumber ranch dressing to dip and some leftover fish from last night's meal. Filling, easy and yummy.

    Reply

    • Kim

      Hi VHM. I'm glad you liked the fritters. Your cucumber ranch dressing sounds awesome. What a great meal. Thanks for sharing and for taking the time to comment. Have a wonderful weekend. -Kim

      Reply

  92. Elaine Markley

    Looks yummy, Kim! I love your cauliflower and zucchini fritters, so will definitely have to try these! Trader Joe's now Carrie's riced broccoli, too,which should work well! Quick question, is the nutritional chart based on 4 servings or on the smaller 9 servings?

    Reply

    • Kim

      Thanks, Elaine! The nutritional information is for 1/4 of the recipe or 1 large fritter. The carbs for 1/9 th of the recipe or one small fritter is the same, 1 net carb. I'll add that to the recipe. I haven't tried this with finely chopped broccoli, just hand cut broccoli, so I'm interested to see if the recipe needs to be tweaked. Have a wonderful weekend, Elaine. -Kim

      Reply

  93. Renee Kenning

    I love learning new ways of making old fashion recipes.

    Reply

    • Kim

      Great! I hope you enjoy the recipe, Renee. -Kim

      Reply

  94. Katie Crenshaw

    These look delicious, Kim! I have not tried cooking with Avocado Oil. I want to try it. I will test it out with this recipe! xoxo

    Reply

    • Kim

      Happy Saturday, Katie. Thank you. I like avocado oil because of its higher smoke point, but I especially love it in cold applications like salad dressing or to coat cooked veggies. Enjoy your weekend. -Kim

      Reply

  95. Essby

    Can't wait to make these and that dipping sauce in the photo looks delicious! Can you possibly point me to your recipe? Thanks!

    Reply

    • Kim

      Thanks Essby. It was just a sauce I threw together but any easy remoulade sauce would be great. Just google it and pick the easiest one. Enjoy the recipe. -Kim

      Reply

      • Inga

        I've just made these, they turned out well!
        My fitness pal calculates the recipe as 4g net carbs per patty, so 16g in total. 8oz of broccoli (according to google) has 16g of net carbs, is this correct?
        When I saw the 1g net carb per party I got all excited but alas it doesn't seem right.

        Reply

        • Kim

          Hi Inga. I am sorry about the discrepancy. All nutritional calculators use different algorithms and some will assume added butter, salt, pepper or other additions. I always weight my raw ingredients to get the most accurate carb count. I did my original calculations in MasterCook cookbook program. I just re-did them on Fatsecret.com (what I have been using this year instead of MasterCook because it is much more accurate) and I have updated the numbers. Thanks for challenging my numbers. I'm human and do make mistakes. I hope this update falls more in line with what you calculated. Oh, 8 ounces of broccoli has 16g carbs, 5.9g fiber, and 9.16g NC per Fatsecret.com. Have a nice weekend. -Kim

          Reply

Broccoli Fritters With Cheddar Cheese (Easy, Low Carb Recipe) (2024)

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