Save There's something about the sizzle of these broccoli patties hitting hot oil that makes me smile every single time. My neighbor stopped by one afternoon when I was testing yet another way to get my kids excited about vegetables, and the sound alone had her asking what smelled so incredible. It turns out that crispy exterior and the melty cheese inside were the secret weapon I'd been missing. Now these golden fritters have become the thing people request when they come over, whether as a casual snack or tucked into lunch boxes.
I made these for a potluck once, nervous that vegetarian food wouldn't be exciting enough, but I watched them disappear within minutes while other dishes sat untouched. Even the meat-lovers were reaching for seconds, and someone actually asked for the recipe written down because they'd already forgotten it was mostly broccoli.
Ingredients
- Broccoli florets: Two cups of finely chopped broccoli is the star, and blanching it first for just 2–3 minutes keeps it tender without making the patties soggy or heavy.
- Onion and garlic: The onion adds sweetness while garlic brings a savory depth that makes people wonder what the secret ingredient is.
- Cheddar and Parmesan cheese: A full cup of shredded cheddar plus a quarter cup of Parmesan creates the gooey, melted center that makes these absolutely addictive.
- Eggs: Two large eggs act as the binder that holds everything together without needing too much flour.
- Breadcrumbs and flour: Half a cup of breadcrumbs and a quarter cup of flour create the crispy exterior when pan-fried, and switching to panko gives even more crunch.
- Seasonings: Salt, pepper, smoked paprika, and oregano build flavor quietly in the background so the cheese and broccoli shine.
- Oil for frying: Two to three tablespoons of olive oil is enough to get a beautiful golden crust without making the patties greasy.
Instructions
- Blanch the broccoli:
- Boil your broccoli for just 2–3 minutes until it's tender but still has a bit of bite, then drain and rinse with cold water to stop the cooking. This step prevents watery patties and keeps the broccoli bright green.
- Mix everything together:
- Combine your chopped broccoli, onion, garlic, cheeses, eggs, breadcrumbs, flour, and all your seasonings in one big bowl and stir until the mixture holds together when you press it. The texture should feel like thick mashed potatoes, not a loose batter.
- Shape the patties:
- Use your hands or two spoons to form 8–10 patties about 2 inches wide and half an inch thick, pressing gently so they hold their shape but stay tender inside. If the mixture feels too loose, add a tablespoon more breadcrumbs.
- Get the oil hot:
- Heat your oil in a large non-stick skillet over medium heat until a tiny piece of broccoli sizzles immediately when it touches the pan. This is your signal that the temperature is just right.
- Fry until golden:
- Gently place your patties in the hot oil, leaving a little space between them so they can crisp up evenly, and cook for 3–4 minutes per side until they're deeply golden brown and you can smell the cheese getting a little nutty. Resist the urge to flip too early—let them develop that crispy crust.
- Rest and serve:
- Transfer the finished patties to a paper towel-lined plate for just a minute to drain any excess oil, then serve them warm with whatever dipping sauce calls to you.
Save There was a quiet moment during dinner when everyone had stopped talking because they were too busy eating these, and I realized that sometimes the simplest food brings people together in the most meaningful way. That's when these patties went from being a weeknight vegetable solution to something I actually look forward to making.
Pan-Frying vs. Baking
Pan-frying gives you that irresistible golden crust and makes the cheese just a little bit charred at the edges, which is honestly perfection. If you'd rather bake them, brush the patties lightly with oil, arrange them on a lined baking sheet, and bake at 400°F for 18–20 minutes, flipping halfway through—they'll be crispy and lighter, though you'll miss that pan-fried depth.
Flavor Variations Worth Trying
These patties are a blank canvas waiting for your personal touch, and I've experimented with more variations than I can count. Swap the cheddar for sharp Gruyère if you want something more sophisticated, or use mozzarella for a stretchier, milder cheese pull. A pinch of chili flakes adds gentle heat, while fresh herbs like dill or chives stirred in at the end bring brightness.
Serving Ideas and What Works
These patties are flexible enough for any meal—serve them warm as an appetizer with a cool creamy dip, tuck them into a sandwich with fresh greens and sauce, or arrange them on a plate as a vegetarian main with a side salad. A dollop of herbed yogurt, a squeeze of fresh lemon juice, or even a spicy sriracha drizzle transforms them instantly depending on your mood.
- Herbed yogurt mixed with lemon zest and a pinch of garlic is the dip that changed everything for me.
- Panko breadcrumbs give you extra crunch compared to regular breadcrumbs, so splurge on them if you can find them.
- Make a double batch and freeze the uncooked patties on a sheet tray before frying them later whenever you need an easy dinner.
Save These cheesy broccoli patties have a way of turning skeptics into believers, and they remind me that the best food is often the simplest. I hope they become a regular in your kitchen the way they've become in mine.
Recipe Q&A
- → How can I make these patties gluten-free?
Use certified gluten-free breadcrumbs and flour to maintain texture while avoiding gluten.
- → Can I bake the patties instead of frying?
Yes, place patties on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
- → What cheese alternatives work well here?
Mozzarella or Gruyère can replace cheddar for a different flavor profile while keeping them melty.
- → How do I ensure the patties hold together while cooking?
Make sure the mixture is well combined and press firmly when shaping patties. Eggs and breadcrumbs help bind ingredients.
- → What dipping sauces pair best with these patties?
Herbed yogurt dip, lemon wedges, or a creamy garlic sauce complement the crispy, cheesy patties wonderfully.