Vegan Broccoli Fritters
These vegan broccoli fritters are one of the best vegan snacks to sneak more veggies into your day. Crispy on the outside and tender on the inside, these broccoli fritters are loaded with wholesome, plant-based ingredients and pack a cheesy flavour, thanks to nutritional yeast. When dipped in a cashew cream sauce, these vegetable-stuffed savoury cakes become so addictive that you’ll barely notice or care that you’re eating broccoli.
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Why You’ll Love These Vegan Broccoli Fritters
Plant-Powered & Protein-Rich – Made with nutrient-rich ingredients like broccoli, ground flaxseed, and nutritional yeast, these vegan fritters make a wholesome appetizer, satisfying side dish, or light lunch. The low-calorie broccoli makes these fritters an excellent source of plant protein, fibre, vitamin C, minerals, and antioxidants. The nutritional yeast, on the other hand, brings a savoury, cheesy flavour along with a boost of plant-based protein and B vitamins.
Vegan, Dairy, and Egg-Free – Instead of eggs, ground flaxseed serves as a reliable binder, while soy milk replaces dairy to create a smooth, flavorful batter in this vegan Broccoli Fritters recipe. It’s proof that you don’t need eggs or cheese to enjoy something crispy, golden, and delicious!
Baby & Toddler-Friendly – These broccoli fritters are soft on the inside, easy to hold, and mild in flavour, making them perfect for little hands and picky palates. My 1-year-old absolutely loves them! They’re also great for baby-led weaning and can be packed into daycare lunches or offered as a snack.
Customizable – Swap in chopped spinach, kale, or zucchini in place of broccoli, or mix in shredded sweet potato, peas, or even corn for extra variety. Want to make them even heartier? Add a scoop of cooked lentils or mashed chickpeas to increase the protein content and texture.
Perfect with Dips – The mild flavour of these vegan fritters pairs well with a variety of sauces. My personal favourite is a creamy cashew sauce, but they’re equally delicious with vegan ranch, tahini lemon dressing, avocado dip, or even a spoonful of hummus.
Meal prep for the week – I meal prepped these for the whole week for my baby and was absolutely surprised at how they re-crisp beautifully when reheated, maintaining their golden edges and tender centers.
How to Make Broccoli Fritters
- Prep the Broccoli
Chop your broccoli into small florets and finely dice the stems.
- Steam the Broccoli
Steam in a steamer basket for 3 minutes until barely fork-tender.
- Make the Batter
To a large bowl, add your soy milk, flax, flour, nutritional yeast, and spices and whisk well to combine.
- Add the Veggies
Add broccoli and grated carrot and mix to combine.
- Cook the Fritters
Heat your pan over medium heat with some olive oil. Dollop the batter into small, thin rounds onto the pan. Cook for 3–4 minutes on each side.
Serve and Enjoy
Serve with your favourite dip, and enjoy!
Recipe Tips for Broccoli Fritters
Make it Gluten-Free: You can substitute whole wheat flour for chickpea flour to make gluten-free broccoli fritters.
Don’t Oversteam the Broccoli: Steam the broccoli just until it’s barely fork-tender—about 3 minutes. Oversteaming can make the fritters too soft and watery, which may cause them to fall apart.
Let the Batter Rest: After mixing the batter, let it sit for a few minutes. This allows the ground flax to absorb the liquid and act as a binder, resulting in firmer fritters.
Use a Non-Stick Skillet: To prevent sticking and ensure an easy flip, use a non-stick or well-seasoned cast iron skillet. Add a bit of olive oil to help them crisp up beautifully.
Adjust the heat as needed: Cook the fritters over medium heat. If they’re browning too fast but are still raw in the center, lower the heat slightly and give them a little more time to cook through.
Meal Prep It: Make a batch at the beginning of the week, refrigerate it, and reheat it in the air fryer or oven whenever hunger strikes. Reheat in a skillet or air fryer to bring back the crispness.
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Vegan Broccoli Fritters
Ingredients
- 1 ½ cups broccoli cut into mini florets & stems, diced
- ½ cup soy milk
- 2 tbsp ground flax
- ¼ cup of whole wheat flour
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
- ½ large carrot grated
- Olive oil for frying
Instructions
- Chop your broccoli into small florets and finely dice the stems.
- Steam in a steamer basket for 3 minutes until barely fork-tender.
- To a large bowl, add your soy milk, flax, flour, nutritional yeast, and spices and whisk well to combine.
- Add broccoli and grated carrot and mix to combine.
- Heat your pan over medium heat with some olive oil and dollop the batter into small, thin rounds onto the pan.
- Cook for 3-4 minutes on each side, turning once.
- Serve with your favourite dip, and enjoy!