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    Home » Recipes » Side Dishes

    Vegetarian Broccoli Fritters With Corn Recipe

    Published: Dec 30, 2020 · Modified: Jan 17, 2025 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to 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.

    Broccoli corn fritters on a cooling rack on a sheet pan with spicy mayo next to it.

    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.
    Broccoli corn fritters on a cooling rack on top of a sheet pan.

    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. 

    Chopped broccoli and fresh corn on a white cutting board with a chef's knife beside it.
    Mixture for broccoli and cheese fritters in a stainless steel bowl.
    Broccoli and corn fritters cooking on a electric griddle.
    Broccoli corn fritters on a cooling rack on top of a sheet pan.

    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. 
    Broccoli and corn fritters cooking on a electric griddle.

    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

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    For more inspiration

    A Red Spatula
    Broccoli corn fritters on a cooling rack on a sheet pan with spicy mayo next to it.

    Vegetarian Broccoli Fritters With Corn Recipe

    Amy Sandidge
    This Vegetarian Broccoli Fritters With Corn Recipe is a simple side dish or even a light dinner. They are simple to make and loaded with fresh vegetables.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 fritters

    Equipment

    • griddle or skillet for cooking fritters

    Ingredients
      

    • 3 cups broccoli, chopped very small
    • 1 cup corn
    • ½ cup bread crumbs
    • ¼ cup minced onions
    • 2 teaspoons minced garlic
    • 3 eggs
    • ½ cup parmesan
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons olive oil for cooking the fritters

    Instructions
     

    • Combine all ingredients but the oil in a bowl. Mix well to combine.
    • Heat up the griddle to 375 degrees. Get it nice and hot then pour oil over it. Once the oil is hot, form your fritters. I squeeze about ⅓ cup in my hands, then carefully form it into a patty.
    • It won't feel like it is going to stay together, but I promise, it will. Set it carefully on the griddle. Add the rest of the fritters to the griddle.
    • You only want to flip these once, so make sure it is a deep golden brown before flipping. Once they are golden brown on each side, remove them from the griddle.
    • They are best served warm. You can also use them for meal prep though, make sure to store them in an airtight container in the fridge. They will hold up to 3 days.
    • We love ours with sriracha mayo, but they are also delicious with hummus, habanero ranch, or a good aioli.

    Video

    Notes

    • Make sure your pan is hot before adding the oil.
    • Add your oil and heat before adding the fritters.
    • I add more oil for fritters than I normally would for other things. You don't have to do this, but it gives the fritters a great, crispy exterior that’s hard to resist!
    • Scoop the fritter batter from the bowl into your hands. Press into a patty for cooking.
    • When you’re pressing the fritters together to cook, you may doubt if they’ll hold together. Be patient — I promise as the eggs cook and the oats bind, they will hold together beautifully!
    • Only flip these once. Make sure they are a deep golden brown before flipping for the perfect doneness.
    Keyword broccoli, corn, fritters
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    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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