Ingredients
- Broccoli florets: 2 cups (about 8 oz), finely chopped
- Almond flour: 1/2 cup
- Eggs: 2 large
- Shredded cheddar cheese: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Steam or boil the chopped broccoli florets until tender-crisp, about 5-7 minutes. Drain well and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth.
- Step 2: In a large bowl, combine the drained broccoli, almond flour, eggs, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Step 3: Heat a non-stick skillet over medium heat. Add a tablespoon of oil (olive oil or coconut oil) to the skillet.
- Step 4: Drop spoonfuls of the broccoli mixture (about 2 tablespoons per fritter) onto the hot skillet, flattening them slightly with the back of a spoon.
- Step 5: Cook the fritters for about 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm.
Notes
- Store cooled fritters in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat fritters in a skillet or air fryer to maintain their crispiness.
- Serve these fritters with a dollop of sour cream or a side of ranch dressing for dipping.
- Squeezing out all the excess moisture from the broccoli is key to preventing soggy fritters, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American