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.
