Keto Broccoli Fritters with Cheese and Nutritional Yeast Recipe
These Keto Broccoli Fritters are a delicious, low-carb way to enjoy more vegetables. Made with broccoli, eggs, and almond flour, they deliver a crispy exterior with a soft, cheesy interior. Perfect for breakfast, lunch, or a light dinner, these gluten-free fritters offer either a dairy-free option using nutritional yeast or a cheesy option with parmesan or cheddar. Easy to prepare and quick to cook in a frying pan, they're a favorite for kids and adults alike who want a tasty keto-friendly snack or meal component.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 fritters
- Category: Snack
- Method: Frying
- Cuisine: Keto, Gluten Free
- Diet: Gluten Free
Ingredients
Broccoli Fritters
- 2 medium heads of broccoli, stalks removed (650g)
- 4 large eggs
- ¾ cup (75g) almond flour
- ¼ cup (50g) nutritional yeast or ½ cup grated parmesan/cheddar cheese
- 1 - 1.5 teaspoons chili flakes (to taste)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅓ teaspoon cracked black pepper
- 2 tablespoons avocado oil or olive oil or coconut oil (for frying)
Instructions
- Rice the Broccoli: Chop the broccoli heads into florets, reserving stalks for other uses. Pulse the florets in a food processor in two batches to achieve a rice-like consistency without over-blending.
- Mix the Batter: In a large mixing bowl, combine the riced broccoli with eggs, almond flour, nutritional yeast or cheese, chili flakes, onion powder, garlic powder, salt, and black pepper. Stir well to combine, then let the mixture stand for 10 minutes to help it bind and enhance flavors. Stir again before proceeding.
- Heat the Pan: Warm a non-stick frying pan or cast iron skillet over medium heat with about ½ tablespoon of your chosen cooking oil.
- Shape and Fry the Fritters: Form the mixture into fritters, cooking two at a time in the pan. Fry each fritter for approximately 4 minutes on the first side without moving it to ensure crispness, then carefully flip and cook for another 3 minutes on the second side until golden and cooked through. Adjust cooking time if making smaller fritters.
- Repeat Cooking: Transfer cooked fritters onto kitchen paper to drain excess oil. Continue frying the remaining batter, adding more oil as needed, until all fritters are cooked.
Notes
- Net carbs are approximately 6.2g per fritter when using nutritional yeast and 5.3g per fritter with parmesan cheese.
- For a nut-free version, replace almond flour with a 1:1 mixture of sesame and sunflower seed flour or use crushed pork rinds.
- If using coconut flour, increase quantity to 4-5 tablespoons to achieve the right consistency.
- Store fritters in an airtight container in the fridge for 2-3 days or freeze for up to 3 months, separating layers with parchment paper to avoid sticking.
- Reheat by warming in the oven or gently in a frying pan for best texture retention.
- Do not overcrowd the frying pan to prevent breaking or squashing the fritters; use a 25 cm diameter pan if possible.
- These fritters can be served with Greek or coconut yogurt or keto mayonnaise for extra flavor.
