Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into a semi-unhealthy thing: Broccoli Feta Fritters! In all honesty, I freakin’ love a fritter. Sweet, savory, cheesy… any kind of fritter – I’ll take it. Are you thinking, “Frying at home? No thanks,”? Well, I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan – so, yeah, we’re not deep frying anything here. And once you crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… Wait, what were we talking about? Let’s just dip these fritters into a little horseradish mayo and call it day, shall we? Broccoli Feta Fritters and horsey sauce are all really you need in life anyway.


Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Crispy outside, tender inside, broccoli-loaded fritters. No deep frying needed, these are an easy twist on your leftover broccoli!

  • Author: Megan
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 fritters 1x


  • 1 small onion, thinly sliced and sauteed in olive oil until soft, or you can leave it raw if you’re short on time
  • 2 C chopped, steamed broccoli (if you don’t have some already cooked, just put your raw chopped broccoli in a bowl with 2 TBS of water, cover with plastic wrap and microwave for 2 1/2 minutes)
  • 1/4 C crumbled feta
  • 1/4 C all purpose flour
  • 1/4 C cornstarch
  • 1/4 t baking powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1 egg
  • 1/4 C seltzer water
  • enough vegetable oil to come 1/4″ up the sides of your pan


  1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
  2. Whisk in the egg and the seltzer water until just combined and you have a smooth batter.
  3. Stir in broccoli, onion, and feta.
  4. Add enough oil to a skillet to come 1/4″ up the sides of the pan, heat over medium-high heat until shimmering. (you can test the oil by dropping a tiny piece of broccoli in and if it sizzles right away, you’re ready to go)
  5. Using a 1/4 C measuring cup, scoop out some batter and pour it into the oil. Use the back of a spoon to flatten it out a bit. Repeat 3 more times, until your pan is full.
  6. Cook fritters about 2 minutes on the first side, then flip using 2 forks and cook for 2 minutes on the other side.
  7. Once nicely browned and fried, remove the fitters to a wire rack to cool. Keep them in a warm (200 degree) oven until ready to serve.


Horseradish Mayo is a perfect sauce for these. Just combine 1/2 C mayo, 1 T prepared horseradish, a squeeze of lemon juice, and salt and pepper to taste.

If you’re cooking the onion or the broccoli today, just let them cool for 10-15 minutes before adding them to the batter. Otherwise, the heat will cause the egg in the batter to cook.


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