Low Carb Broccoli and Cheese Fritters fry up golden with a mozzarella-rich interior and a crunchy flaxseed coating. A quick zesty dill sauce of mayonnaise, fresh dill, and lemon juice cuts right through the richness. The batch makes 16 fritters at just 1.2g net carbs each.
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 (2.96 oz) almond flour
• 4.0 tbsp / 28g (0.99 oz) 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 (0.35 oz) baking powder
• Salt and black pepper to taste
• For the Zesty Dill Sauce
• 0.25 cup / 56g (1.98 oz) mayonnaise
• 0.25 cup / 10g (0.35 oz) 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 (60 ml) 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 (45 ml) 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 (0.04 oz)
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.
Pro Tips
- Pulse the broccoli until it breaks down into very small, rice-like pieces, and pat it dry if it seems moist. Excess water is the fastest way to lose a fritter in the fryer.
- Hold the oil at a steady 375°F / 190°C with a thermometer. Too cool and the fritters go soggy; too hot and they burn before the mozzarella melts.
- If the batter is too soft to roll, chill the shaped balls in the refrigerator for 15-20 minutes before coating them in the reserved flaxseed meal.
- Fry in small batches with space between the fritters. Crowding the pot drops the oil temperature and blocks that deep golden crust from forming.
- Leftovers keep 2 days in the fridge; rewarm them in a hot oven or air fryer instead of the microwave so the flaxseed coating crisps back up.
Frequently Asked Questions
Why do my broccoli fritters fall apart while frying?
It's almost always water. Pulse the broccoli finely and pat it dry before mixing, and make sure the oil is at a full 375°F / 190°C so the crust sets quickly.
Can I bake these fritters instead of frying them?
You can bake them on parchment, but the recipe is designed for frying at 375°F / 190°C, which is what gives the flaxseed coating its deep golden crunch.
Can I make the zesty dill sauce ahead of time?
Yes. Whisk the mayonnaise, fresh dill, and lemon juice together up to a day ahead and keep it covered in the fridge. Stir it well before serving.
Are these fritters keto-friendly?
Each fritter has 1.2g net carbs and 5.8g of fat, with protein from the mozzarella and eggs, so a few of them fit easily into a keto day.
Recipe card below.
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Low Carb Broccoli and Cheese Fritters
Ingredients
Method
- Add the fresh broccoli to a food processor and pulse until it's broken down into very small, rice-like pieces.
- In a large mixing bowl, combine the processed broccoli, mozzarella cheese, almond flour, 4 tbsp (60 ml) of flaxseed meal, baking powder, salt, and pepper.
- Crack the eggs into the bowl and mix vigorously until all are fully incorporated and a thick, tacky batter forms.
- Portion the batter and roll it into 16 individual balls.
- Coat each ball thoroughly in the reserved 3 tbsp (45 ml) of flaxseed meal.
- Heat oil in a deep fryer or a high-sided pot to 375°F / 190°C.
- Gently place the prepared fritters into the hot oil in small batches, ensuring they are not touching.
- Fry each batch for 3 to 5 minutes, or until the exterior is a deep golden brown and the cheese is fully melted.
- 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.
- To make the sauce, whisk together the mayonnaise, fresh dill, and lemon juice in a small bowl.
- Serve alongside the warm fritters.
- 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.
- Fry in small batches. Overcrowding the pot drops the oil temperature rapidly, which prevents that perfect golden-brown crust from forming.
