Crunchy, healthy, low-carb and completely gluten-free, these Cheesy Baked Broccoli Fritters make a delicious side dish or a wholesome snack.
One of our family members has gluten intolerance, so I often adapt recipes so everyone can enjoy the same meals. In many cases replacing flour or breadcrumbs with a wheat-free alternative works well; sometimes it takes a few tries, but when the swap succeeds the result is very satisfying.
These Cheesy Baked Broccoli Fritters are my gluten-free take on a recipe originally shared by Tijuana of Po-man Meals. I loved the original Cheesy Roasted Broccoli Patties and decided to replace the breadcrumbs with ground almonds to make the dish both gluten- and grain-free. The fritters turned out delicious, and even picky eaters enjoyed them.
The combination of tender broccoli, caramelized onion and garlic, mixed with cheese and almond meal, forms patties that bake up crisp on the outside and tender inside. They’re great served warm alongside a salad, or as part of a light meal such as tuna and pasta salad.
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WHAT ARE THE INGREDIENTS FOR CHEESY BAKED BROCCOLI FRITTERS?
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 (12 oz) bag fresh or frozen broccoli
- 2/3 cup almond meal or ground almonds (or panko/bread crumbs if not gluten-free)
- 1/2 cup Parmesan cheese
- 1/3 cup shredded mozzarella or sharp cheddar
- 2 eggs
- Salt and pepper, to taste
HOW TO MAKE CHEESY BAKED BROCCOLI FRITTERS
Preheat the oven to 400°F (200°C) and grease a baking sheet or line it with a silicone mat.
If using fresh broccoli, chop it into small florets and blanch in boiling water for 1–2 minutes. Drain thoroughly. If using frozen broccoli, thaw and drain well.
Sauté the garlic and chopped onion in the olive oil until the onion is tender and lightly browned. Allow the mixture to cool for a few minutes to avoid cooking the eggs when combined.
In a large bowl, combine the drained broccoli, cooled onion and garlic, almond meal, Parmesan, shredded mozzarella or cheddar, and eggs. Season with salt and pepper to taste. Mix until well combined, then shape the mixture into round patties and place them on the prepared baking sheet.
Bake for 15 minutes, flip each fritter, then bake for an additional 10–15 minutes or until golden brown and crisp. Serve warm.
Cheesy Baked Broccoli Fritters
Manila Spoon
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Ingredients
- 2 Tbsp Olive oil
- 3 cloves Garlic, minced
- 1 small yellow Onion, chopped
- 12 oz Fresh or frozen Broccoli
- 2/3 cup Almond meal or ground almonds (or Panko/breadcrumbs)
- 1/2 cup Parmesan cheese
- 1/3 cup shredded Mozzarella or Sharp Cheddar
- 2 Eggs
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking sheet or line with a silicone mat.
- If using fresh broccoli, chop into small pieces and blanch in boiling water for 1–2 minutes. Drain well. If using frozen broccoli, thaw and drain thoroughly.
- Sauté the garlic and onion in the olive oil until the onion is tender and lightly browned. Allow to cool for a few minutes.
- In a large bowl, combine broccoli, cooled onion and garlic, almond meal, Parmesan, shredded cheese and eggs. Season with salt and pepper. Mix well and form into round patties; place on the prepared baking sheet.
- Bake for 15 minutes, flip, then bake an additional 10–15 minutes until fritters are golden and crisp. Serve warm.
Notes
You can substitute Panko bread crumbs or regular breadcrumbs for almond meal if you do not need a gluten-free version.
Nutrition
Serving: 8 | Calories: 165 kcal | Carbohydrates: 7 g | Protein: 8 g | Fat: 13 g | Fiber: 2 g
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