Delicious broccoli fritters with savory Parmesan cheese pair beautifully with this tomato and basil dipping sauce - a heavenly match! These Italian-style patties come together in about half an hour and are the perfect appetizer, side dish, or veggie lunch!
Broccoli can be found in supermarkets pretty much year-round and is a great ingredient for quick recipes. One of my go-to midweek dinners is this broccoli pasta with chili flakes and garlic. However, when it comes to sharing platters or Saturday lunch, these broccoli patties are unbeatable with my simple homemade garlic, tomato, and basil dipping sauce.
You won't need many ingredients for this broccoli recipe, and the flavors complement each other perfectly! Parmesan cheese and broccoli cooked in olive oil until golden brown and then dipped in a rich and creamy Italian tomato sauce? Count me in!
💎 Why This Recipe Works
- Classic combinations are a guarantee, and Italian cuisine is famous globally for a reason. So, if you want an easy yet delicious snack or appetizer, try these broccoli fritters!
- I include a simple 10-minute tomato and basil dipping sauce recipe that simmers while you pan-fry the fritters. There is no need to use jarred mass-produced sauces when this dipping delight can be prepared in no time! Just like our bucatini pomodoro and spaghetti puttanseca!
🛒 Ingredients Broccoli Fritters
- Broccoli: Choose fresh broccoli with tight, green florets and firm, sturdy stalks. Avoid yellowed or wilted pieces, and check for a fresh, strong smell.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Cheese: You can swap Parmesan cheese for pecorino romano, Asiago, cheddar cheese, feta cheese, or even grated mozzarella cheese. They all have different flavor profiles and strengths, so choose the one that best suits your taste.
- Flour: All-purpose flour is my go-to. Almond flour or any gluten-free flour can be used instead for a gluten-free recipe.
- Seasoning: I mix my own and use dry parsley, oregano, and thyme in equal parts. You can mix your own, using marjoram, onion powder, and even add a a pinch of red pepper flakes for heat, should you want!
🛒 Ingredients Tomato Basil Sauce
- Tomato Sauce: For this recipe you can use any canned tomatoes you like, as long as they don't have any added flavorings. Plain passata, chopped tomatoes, plum tomatoes, will all work. Depending on their liquid content you may need to simmer down the sauce a little longer, but as it is blended before serving, the end result will be velvety with any choice!
- Basil and Garlic: Fresh work best for this dipping sauce. As it is made using only five ingredients, dry basil and garlic powder won't make it justice.
👩🏻🍳 How to Make Broccoli Fritters
- Boil the broccoli florets, then cool them down before roughly chopping them. [Picture 1]
- Add the cheese, flour, garlic, eggs, and seasoning to the cooked broccoli. [Picture 2]
- Mix the broccoli fritters batter well, then cook in hot oil until golden brown. [Picture 3]
- Drain the broccoli fritters on a paper towel to remove excess oil. Serve warm. [Picture 4]
👩🏻🍳 How to Make Tomato Basil Sauce
- Cook the tomatoes, garlic, and basil in some oil. [Picture 5]
- Adjust the seasoning, then blend until smooth. [Picture 6]
🙋♀️ People Also Ask [FAQs]
Can I use frozen broccoli?
Yes, just ensure you thaw them and drain them well to remove excess moisture. The broccoli fritters won't have a crispy crust like the ones made with fresh veggies.
Can I bake them instead of frying?
Absolutely! Place them on a greased baking sheet and bake at 400°F (200°C) for 10-12 minutes on each side until golden. The result won't be as crispy, but they'll be just as tasty!
How to store and reheat broccoli fritters with tomato basil sauce?
Store the leftover broccoli fritters and tomato basil sauce in the fridge in an airtight container for up to 3 days or freeze them for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in an oven at 350°F (175°C) until heated through. For a quick option, microwave on high for 1-2 minutes. Always ensure the sauce is thoroughly reheated before serving if frozen.
💡 Expert Tips and Tricks
- Flour Alternatives: For a nuttier flavor and added fiber in this delicious recipe, use chickpea flour (or a chickpea flour substitute) or oat flour.
- Cheese Mix: Mix different cheeses like sharp cheddar or smoked gouda into the batter for added richness and depth of flavor. This way, you don't have to choose!
- Prep Ahead: Prepare the fritter mixture ahead of time and refrigerate it for up to a day before cooking.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Broccoli Fritters with Tomato Basil Sauce
Ingredients
For the broccoli fritters
- 225 g Broccoli Florets
- 5-6 tablespoon All Purpose Flour
- 5 tablespoon Parmesan Cheese Grated or Shredded
- 2 Eggs Beaten
- 2 Garlic Cloves Peeled and Grated
- 1 teaspoon Seasoning Mix I use parsley, thyme, and oregano
- Salt and Pepper to Taste
- 2-3 tablespoon Olive Oil to fry the fritters
For the tomato basil dipping sauce
- 1 cup Canned Tomatoes Passata or Chopped
- 1 Garlic Clove peeled and chopped
- 1 teaspoon Olive Oil
- 5-10 Fresh Basil Leaves washed
- Salt and Pepper to Taste
Instructions
Broccoli Fritters
- Wash the broccoli, then separate its florets. Steam or boil the broccoli florets until just tender, 3-4 minutes.
- Allow the boiled or steamed broccoli to cool down for 10 minutes, then roughly chop them using a knife. You can also use a food processor or potato masher, however, the broccoli may quickly become overly-mashed.
- Add the chopped broccoli, flour, shredded Parmesan cheese, eggs, grated garlic, Italian seasoning, salt, and pepper to a bowl and mix until well combined.
- In a large skillet, heat a thin layer of olive oil over medium heat. Ensure the oil is hot before adding the broccoli mixture to get a crispier exterior.
- Scoop some broccoli mixture into the hot oil. Flatten slightly with the back of an oiled spoon. Cook until golden brown, about 2-3 minutes per side. Repeat the same process with the remaining mixture. With these measurements, you will make 7-8 fritters using 2 heaped tablespoons of broccoli mixture.
- Once cooked, transfer the fritters to a paper towel-lined plate to remove excess oil.
- Serve warm with the tomato basil sauce, or with some sour cream or yogurt sauce.
Tomato Basil Sauce
- Heat the olive oil in a small saucepan over medium heat.
- Add the minced garlic and sauté until fragrant.
- Add canned tomatoes, fresh basil leaves, salt and pepper.
- Gently simmer for 10 minutes until the tomatoes are cooked and you have achieved your desired consistency.
- Allow the sauce to lightly cool, then blend until smooth using a blender.
- Serve as a dipping sauce with your crispy broccoli fritters!
Notes
- Seasoning: I mix my own and use dry parsley, oregano, and thyme in equal parts. You can mix your own, using marjoram, onion powder, and even add a a pinch of red pepper flakes for heat, should you want!
- Flour: All purpose flour is my go-to. Almond flour or any gluten free flour can be used instead, for a gluten free recipe.
- Storage and Reheating: Store the leftover broccoli fritters and tomato basil sauce in the fridge in an airtight container for up to 3 days or freeze them for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in an oven at 350°F (175°C) until heated through. For a quick option, microwave on high for 1-2 minutes. Always ensure the sauce is thoroughly reheated before serving if frozen.
Jen says
I made these and the end result is still quite mushy. Is there a hack to make it less so? Or is this just the nature of a fritter?
Elle says
Hi Jen,
Thank you for your comment!
May I ask whether they came out like pancakes? If so, then it's about adding a bit less egg, draining the broccoli better, and perhaps frying them in a bit more oil for crispiness.
If they didn't stick together at all, then there is too much water [from the broccoli, for example] and not enough egg and/or flour to keep them together.
Also, make sure you heat up the oil well and keep the flame at least medium while cooking them.
My fritters usually come with a light crunch outside and softer inside, they are not super crispy, as I don't add too much flour and like to keep the taste of broccoli.
Please let me know how it went and whether I can help more!
Also - thank you so much for stopping by and taking the time to write, it is really appreciated!
Elle
Mary says
So good ?
Elle says
Thank you, Mary! ? And healthy!
Liz says
Omg, I’ve just made these, I’ve been craving a Pancake for a while now, delicious and healthy!
Elle says
Thank you, Liz! ? I love broccoli and pancakes, so I'm happy to have them together! ??