Vegetarian Broccoli Fritters With Corn Recipe

I love making vegetable fritters to get in more servings of vegetables in a really tasty way. These Vegetarian Broccoli Fritters With Corn Recipe is one of my favorite combinations for fritters. I will list more options below, but for now, let’s get into the recipe.

Keys to making a good vegetable fritter

• Choose the Right Vegetables: Use vegetables with low water content or can be squeezed to remove excess moisture. 
• Grate and Squeeze Out Moisture: Grate vegetables like zucchini, potatoes, or carrots. Then, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This prevents soggy fritters.
• Use a Binding Agent: Eggs and flour (or breadcrumbs) are common binding agents that help hold the fritters together. You can also use chickpea flour or cornstarch for a gluten-free option.
• Season Well: Add salt, pepper, and your choice of herbs and spices to the vegetable mixture to enhance the flavor. 
• Consistency of Batter: The batter should be thick enough to hold its shape when dropped into the pan. If it's too runny, add a bit more flour or breadcrumbs. If it's too thick, add a little water or a beaten egg.
• Pan Frying: Use a non-stick skillet or cast-iron pan with enough oil to cover the bottom (about ¼ inch deep). Heat the oil over medium-high heat until shimmering.
• Don't Overcrowd the Pan: Fry the fritters in batches to avoid overcrowding, which can cause them to steam rather than fry, resulting in less crispy fritters.
• Flatten the Fritters: Use a spoon or spatula to flatten the fritters slightly once they are in the pan. This increases the surface area that comes into contact with the hot oil, making them crisper.
• Fry Until Golden Brown: Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
• Drain Excess Oil: Once the fritters are cooked, place them on a paper towel-lined plate to drain excess oil.
• Serve Immediately: Fritters are best served hot and fresh, as they tend to lose their crispiness over time.

Ingredients

• Broccoli- This will be cut from the stem and either pulsed in the food processor or chopped finely. 
• Corn- I used fresh corn in this recipe as it is in season right now. You can also use canned corn, but be sure to 
• Bread crumbs- This with the eggs are used as a binder in the fritter. 
• Eggs- large eggs. 
• Parmesan cheese- big flavor and a touch of saltiness too. 
• Minced garlic
• Minced or grated onion
• Salt and ground black pepper

How to Make

Trim the broccoli and chop pretty fine, bigger chunks make it harder for the fritters to stay together. 

Mix together all ingredients in a large bowl. Preheat the griddle or pan and brush generously with butter or olive oil. When the oil is good and hot, start forming the fritters. 

Press them firmly to ensure they hold their shape. Place in the pan, being sure not to overcrowd the pan, and steam the fritters. 

Cook until they are a deep golden brown on each side. Remove from the oil and place on a cooling rack set over a sheet pan. 

You can serve these just like they are, they have wonderful flavor on their own. They are also delicious with chipotle mayo, or sriracha mayo. I also like dipping then in yogurt sauce, tzatziki, or hummus. 

Tips and tricks

• If you are using canned corn, or even frozen corn (cook it first), be sure to drain it really well. Mushy fritters are not good fritters. Draining the corn will help with this. 
• You can use any combination of vegetables you like for fritters. If they are hard vegetables, grate them. You want very small pieces so they will cook all the way through. If you are using something like zucchini, make sure and squeeze it first. 

What other fritters can I make?

Fritters are versatile, ranging from savory to sweet. Check out these other fritter recipes:

• Crispy Salmon Fritters
• Amish Apple Fritters
• Zucchini Potato Fritters

• Side Dishes
• Skillet