Combine a pile of broccoli with a few pantry staples to make the yummiest Broccoli Fritters—in less than 15 minutes. This veggie fritter is so good with a whole range of dips, and it's perfect for babies and toddlers on up.
Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes. Drain and pat dry with a clean kitchen towel.
Add the broccoli and the rest of the ingredients except the olive oil to the bowl of a food processor. Grind on high until a batter forms, stopping to scrape down the sides of the bowl as needed.
Add the oil to a wide skillet over medium heat. When warm, add 1/4 cup batter at a time and press down. Cook for 2 -3 minutes per side, flipping halfway through. (Try to let the olive oil spread around the pan when you flip them.) To make smaller patties, use 2 tablespoons batter.
Serve warm with desired dips.
Notes
Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.
Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
Egg-free: Use a liquid egg replacer like the one from Just Eggs.
Briefly soaking the broccoli removes the "raw" flavor.
Serve small ones to babies for a baby-led weaning broccoli option.
Try with dips such as hummus, salsa, sour cream, ketchup, or cucumber yogurt dip.