Craving a savory, cheesy snack that won’t compromise your health goals? These Low Carb Broccoli and Cheese Fritters are the answer. We’ve transformed simple broccoli into golden-brown bites of comfort food, packed with gooey mozzarella and a satisfyingly crisp flaxseed crust. Perfect for keto diets or anyone looking for a delicious way to eat more greens, these fritters are guaranteed to be your new go-to appetizer.
Ingredients
• For the Fritters
• 0.75 cup / 84g almond flour
• 4.0 tbsp / 28g flaxseed meal, for the batter
• 3.0 tbsp / 21g flaxseed meal, for coating
• 4.0 oz / 113g fresh broccoli florets
• 4.0 oz / 113g shredded mozzarella cheese
• 2.0 large eggs
• 2.0 tsp / 10g baking powder
• Salt and black pepper to taste
• For the Zesty Dill Sauce
• 0.25 cup / 56g mayonnaise
• 0.25 cup / 10g fresh chopped dill
• 0.5 tbsp / 7.5ml lemon juice
• Salt and black pepper to taste
Instructions
1. Add the fresh broccoli to a food processor and pulse until it’s broken down into very small, rice-like pieces.
2. In a large mixing bowl, combine the processed broccoli, mozzarella cheese, almond flour, 4 tbsp of flaxseed meal, baking powder, salt, and pepper.
3. Crack the eggs into the bowl and mix vigorously until all are fully incorporated and a thick, tacky batter forms.
4. Portion the batter and roll it into 16 individual balls. Coat each ball thoroughly in the reserved 3 tbsp of flaxseed meal.
5. Heat oil in a deep fryer or a high-sided pot to 375°F / 190°C.
6. Gently place the prepared fritters into the hot oil in small batches, ensuring they are not touching.
7. Fry each batch for 3 to 5 minutes, or until the exterior is a deep golden brown and the cheese is fully melted.
8. Transfer the finished fritters to a plate lined with paper towels to drain excess grease and season with an extra pinch of salt while hot.
9. To make the sauce, whisk together the mayonnaise, fresh dill, and lemon juice in a small bowl. Serve alongside the warm fritters.
Nutritional Information
• Nutrition (Per Fritter)
• Calories: 78 kcal
• Total Fat: 5.8g
• Protein: 4.6g
• Net Carbs: 1.2g
Pro Tips
• Pat your processed broccoli dry with a paper towel if it seems moist. Excess water is the enemy of a crispy fritter and can cause it to fall apart.
• Use a kitchen thermometer to keep your oil at a steady 375°F / 190°C. If the oil is too cool, the fritters will become soggy; if it’s too hot, they will burn before the cheese melts.
• Fry in small batches. Overcrowding the pot drops the oil temperature rapidly, which prevents that perfect golden-brown crust from forming.
• If the batter is too soft to handle, chill the rolled balls in the refrigerator for 15–20 minutes before coating. This helps them hold their shape perfectly during frying.
FAQ
Q: Can I bake these broccoli and cheese fritters instead of frying them
A: Yes, for a healthier alternative, you can bake these fritters. Preheat your oven to 400°F (200°C). Place the coated fritters on a parchment-lined baking sheet, spray lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from deep-frying but still delicious.
Q: How do I prevent my low carb fritters from falling apart
A: The key is to remove excess moisture. Pat the processed broccoli dry with a paper towel before mixing. Also, ensure your batter is a thick, tacky consistency. If it feels too soft, chilling the rolled balls in the refrigerator for 15-20 minutes before frying will help them hold their shape perfectly.
Q: What is the best way to store and reheat leftover fritters
A: Store leftover broccoli and cheese fritters in an airtight container in the refrigerator for up to 3 days. To restore their crispiness, reheat them in an air fryer at 350°F (175°C) for 3-5 minutes or in an oven at 375°F (190°C) for 5-7 minutes until hot.
Q: Can I use frozen broccoli for this keto recipe
A: You can use frozen broccoli, but you must thaw it completely and squeeze out all excess water with a cheesecloth or paper towels before processing. Removing this moisture is crucial for achieving a crispy fritter that doesn’t become soggy.
