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!


  • 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.