Broccoli fritters

    30 min

    These tasty vegetable fritters are great as a vegetarian option or as a dinner party starter. You could use a mix of cauliflower and broccoli.

    17 people made this

    Serves: 15 

    • 1 head broccoli, diced
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 6 large eggs, beaten
    • 4 tablespoons freshly grated Parmesan cheese
    • 275g (10oz) polenta
    • freshly ground black pepper to taste
    • rapeseed oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl combine broccoli, garlic, onion and eggs; mix well. Stir in Parmesan and polenta; mix well. Form into fritters. If mixture is too dry, add another egg; if too wet, add more polenta. Season with pepper to taste.
    2. Heat 3cm (1 1/4 in) of oil in a large, deep frying pan. Place fritters in hot oil; cook, turning once, until well browned on each side. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (16)


    Almost didn't make this as was concerned broccoli would need pre-cooking, thought it was a lot of eggs to waste and wasn't sure if polenta was dry or made up with water - decided to take a punt and was very pleasantly surprised as they were really good and not doughy like fritters made with flour. I chopped the broccoli very small and it cooked with just the perfect amount of crunch, added dry polenta (mixture seemed quite runny so added a bit more and then decided to just dropped the mixture off a spoon into the pan rather than forming the fritters) and fried quite slowly in a heavy based pan with olive oil - was surprised to find they fried perfectly without burning and cooked right through. Mixture made lots of fritters so I kept half for the next day (maybe make half quantity if just for 1 or 2 people). Would also recommend leaving the mixture for a 20 mins or so after making it up to allow the polenta to absorb the liquid (I left the remainder of the mixture in the fridge overnight and was much firmer the next day). I still had a few cooked fritters left which I will heat up in oven tomorrow and you could also freeze them. I also made up a dip to have with them out of what I had lying around (greek yogurt, chipotle sauce and garlic) which was pretty good. Really impressed with the versatility and how far this stretched - really quite economical - next time I will add some toasted seeds to fritter mix as think they would also be good in this recipe  -  31 Jan 2014


    This recipe just did turn out all that great. The fritters were really bland. I may make this again and try to modify it...  -  12 May 2001  (Review from Allrecipes US | Canada)


    Don't forget to add salt or this will be very bland, I added a few pinches of crushed red pepper. It still didn't have much taste, but nothing that mayonnaise, honey-mustard, or ranch dressing can't help!  -  17 Dec 2001  (Review from Allrecipes US | Canada)