Here’s a broccoli recipe that’s a little different to the usual – Broccoli Chicken Fritters! The combination of juicy chicken pieces and tender broccoli inside crispy golden fritters is seriously delicious.
Flavoured with garlic and parmesan, these fritters are a tasty meal or snack, or mini burgers. There’s a whole giant head of broccoli hidden in these!!
Broccoli Chicken Fritters
I’ve said it before and I’ll say it again (and will probably keep saying it until the end of time) – you can fritter anything! (Just look at my Pakora recipe for further proof!) And today, we’re frittering broccoli and chicken.
Have you ever made fritters with chopped chicken before? I think most people think of using ground/mince meat for things in patty and fritter form, like these Chicken Patties.
Using chopped chicken works a treat – I love how it makes the fritters nice and meaty. Thicker than usual fritters, like my favourite zucchini fritters.
BONUS: Clean hands. ??
EXTRA BONUS: Hidden greens to the max. There’s an entire head of broccoli in this recipe!
I love how these Broccoli Chicken Fritters are made with just enough batter to hold them together so they’re quite meaty, rather than pancake-like. Not that I don’t love pancakes, but these are intended to be a savoury meal, high in protein and veg!
What you need
Not very much! If you don’t have parmesan, feel free to use a shredded cheese. You don’t get quite the same crispy crust all over, but you’ll get nice crispy edges and more juicy cheesiness inside.
How to make chicken fritters
Less mess and faster to make than Chicken Broccoli Patties made with ground chicken (mince), just steam or boil broccoli, chop it, then mix up the fritter batter in a bowl.
The nice thing with this recipe is that we don’t need to form patties with our hands – just scoop, dollop and pat.
If you’ve got an ice cream scoop, you’ll feel extra smug – it’s so handy to handle the batter for all things fritter / pancakes / pikelets / muffins!
If you serve these hot off the stove, you don’t really even need a sauce because they are quite juicy inside, which sounds like a weird way to describe fritters I know.
But I’m not one to pass up an opportunity for something to dunk/dip/dollop so in this case, I’ve opted for what I simply call a Pink Sauce which is nothing more than sour cream or yogurt + ketchup (the pink and the flavour).
If you feel like something a little fancier, try it with Avocado Dipping Sauce, or the Honey Mustard or Ranch Sauce in these Crunchy Baked Chicken Tenders (they’re in Note 2).
Make these Broccoli Chicken Fritters as a meal, pass them around as a snack. Or stuff them in little rolls and make sliders with some lettuce and tomato with a nice smear of ketchup or mayonnaise to make mini Broccoli Chicken Burgers. – Nagi x
PS In case you too are overloaded with broccoli, have a peek at all my Broccoli recipes!
Watch how to make it
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Broccoli Chicken Fritters
Ingredients
Fritters:
- 1 large head broccoli , cut into florets
- 500g / 1lb chicken breast or thigh , cut into 0.8cm / 1/3″ pieces
- 1/2 cup (75g) flour (any type)
- 1/2 cup (50g) parmesan cheese , grated or shredded
- 2 eggs
- 2 garlic cloves , minced
- 3/4 tsp salt
- Pepper
Cooking:
- 3 – 4 tbsp olive oil
Pink Sauce – mix:
- 2/3 cup (165g) sour cream or Greek yogurt
- 2 tbsp ketchup
- Squeeze of lemon , plus more for serving (optional)
Instructions
- Preheat oven to 100C/210F.
- Steam broccoli until tender, then roughly chop. (Note 1)
- Add broccoli and remaining Fritter ingredients in a bowl and mix well.
- Add enough oil in skillet to cover base. Heat to medium high.
- Dollop 1/4 cup mixture into skillet, then pat down. (Note 2)
- Cook 2.5 minutes until deep golden, then flip and cook for 2 minutes.
- Transfer to rack, keep warm in oven.
- Serve with Pink Sauce!
Recipe Notes:
Nutrition Information:
More fritters and fritter-like things
Crispy Zucchini Fritters and Greek Zucchini Tots (Mini Fritters)
Cheesy Chicken Patties with Broccoli – baked!
Good ole’ Aussie Rissoles (with hidden veg)
Salmon Patties – fresh or canned salmon
McDonald’s copycat Sausage Patties
And more chicken broccoli recipes
Life of Dozer
More pics from the mini break to Rick Stein’s Bannisters in Port Stephens last week, a couple of hours north of Sydney. The moment I found out it was a dog friendly hotel, I booked immediately for a short stay. Dozer + Rick Stein restaurant at a lovely waterside hotel? My idea of a perfect holiday. I will be going back very soon!
These are delicious and very satisfying, but on my first attempt I found them a bit of a faff to make. I would happily make them again but next time rather than mucking around chopping up raw chicken I think I would just use chicken mince to save a step. They were great in brioche slider buns with some Kewpie mayonnaise. Made a double batch so I have lots to reheat for an easy meal this weekend.
Hi Nagi, my kids love these. Could I freeze them? Was thinking for them to take to school? Thankyou
Hi this is a nice and simple recipe. The nutrition information is based on the 16 servings or for each fritter?
I cooked this for my fam. They loved it! Thanks for this recipe.
Loved it! I made a few subs to make it vegetarian and low carb – I lightly pan fried some diced Halloumi instead of the chicken and used coconut flour. I did find the coconut flour made it a little crumbly, so I added an extra egg and they held together well.
Thanks Nagi x
Loved these!
I made them without the parmesan because I can’t have dairy.
For those wondering, using double the flour and 5 eggs works just as well to bind.
Refrigerating the mix overnight really helps to keep the shape of the patties!
I added spinach instead of broccoli… just as delicious and my kids love it.
Can frozen broccoli florets be used, and if so, how many ounces should I use for this recipe.
You can Joanne, just thaw and use as per the recipe 🙂 N x
YUMMY…10/10, I made these tonight with chicken drumstick meat and WOW. I baked them for 15 minutes at 180°C and finished them in frying pan for 2 minutes on each side. We all loved them and the kids want them again later in the week.
Can I freeze these?
Yes 100% Sheila! N x
Can they be frozen before cooking?
Or how long can they stay cooked in the fridge?
Really yummy (although my fritters kept falling apart). I would still make again though because the whole family loved it.
Hi Nagi! I use coconut flour for these and they were a crumbly mess 🙁 is coconut flour not suitable or should I be using less? Thanks!
I too used coconut flour, but added an extra egg and that certainly helped to bind them.
Hi Alyce, coconut flour doesn’t bind well and reacts a completely different way to regular flour – I imagine this is why it was crumbling. N x
Hi Nagi,
I usually don’t like broccoli but these is an excellent alternative to make a yummy snack.
I do have one question though, I made them 2 times. Once with chicken and pence without and you could feel slight flour aftertaste.
What do you think could be changed or alternated ?
Best x
Hi Victoria, sounds like they just need cooking a little longer to cook out the flour in it – try making them slightly thinner too 🙂 N x
These fritters are amazing Nagi! Sure to be a family favourite.
They say the way to someone’s heart is through their stomach and you most definitely have my heart. As a college student it can often be hard to have nice meals, but you have been a life saver and I mean it!! You’re recipes always give me new ideas and they’re sooo good and quite simple! Every time I cook one of your recipes I get complemented, but you deserve all the credit! Keep up the good work 🙂
Another winner – family loved it
Thank you
Made this last night and my husband and I loved it! Even our 18th month old baby! 🙂 Loved the healthier version of the sauce too! Thanks, Nagi!
Hi, just wondering if you can substitute the chicken pieces for chicken mince? Thank you 🙂
Hi Carmen, yes try this recipe! https://salesdock.info/baked-cheesy-broccoli-chicken-patties/%3C/a%3E N x
The recipe was easy and fun! Tonight, my daughter and I made them together. She’s a picky eater and really liked them. We will make them, again. Thank you for sharing the recipe!
Hi Nagi, I made these tonight and they were awesome. My husband, who is sick of chicken, loved them. I used almond flour and they held together just fine! Will make batches and freeze for a keto snack too. Thank you! Dozer’s looking older 💕