Broccoli Fritters

You know those words that you keep spelling wrong no matter what? Like your brain just won't accept the correct spelling no matter how many times autocorrect beats it into your head? I was an English major and I am a stickler for spelling, but even I have these words, and "broccoli" is one of them. 

"Fritters", on the other hand, is easy-peasy, and so is this recipe. 

Who doesn't love fritters? Crispy golden crunchy on the outside, warm soft flavor-explosion goodness on the inside. Make yourself a dipping sauce out of sour cream or greek yogurt with some salt/pepper/garlic/onion powder and it's a textural heaven.

Which reminds me, Mr. Evolve Well has been asking for a cleaned-up version of the infamous "Cool-Ranch" spice blend (as in the Doritos flavor profile), which would pair nicely with the aforementioned sour cream as a dip... ohhh... another blog is coming.

I digress. I always digress. Ok.


Reasons I like this recipe, aside from ease and deliciousness:

  • It's flexible. You can use zucchini or cauliflower if you don't want to use broccoli. (I spelled it right that time! But I hesitated).
  • You can sub spelt or whole wheat flour instead of the almond flour, or use a combination.
  • There is a lot of broccoli in one little cake.
  • Kid-friendly! Which is extra points because of the above.
  • You don't have to use the pecorino romano if you want to keep it dairy-free. (I love pecorino because it is actually a sheep cheese, which seems to be less allergenic than cow cheese and is lower in lactose. Plus I just saw a whole TV special on how they make this stuff in Italy, and it's incredible! Sheeps are generally found grazing on pasture over there. And since I'm Italian, it feels like I'm doing something good for my heritage. You can read more about the health benefits here).
  • You can use my future cleaned-up Cool-Ranch dipping sauce with them someday.

Here's to broccoli the whole family will love.


  • 3 cups broccoli crowns, chopped and steamed 
  • 2 eggs, beaten
  • 2/3 cup almond flour (you can also use whole wheat or spelt flours)*
  • 1/4 cup Pecorino Romano cheese
  • 1/4 cup scallions, chopped 
  • 1-2 cloves of garlic, crushed
  • salt & pepper

*the amount of flour will depend on how much liquid is in your broccoli. If you find the mixture is too runny, add more flour. 


  1. Using a fork or potato masher, break down steamed broccoli florets into tiny little bits. How far you go will depend on how much texture you want (or how much you want to hide the evidence from your kids).
  2. Combine with remaining ingredients until mixture sticks together. 
  3. Form into small patties and place in a pan coated in Chosen Foods avocado oil over medium heat until golden brown on the bottom, about a minute or so.
  4. Flip patties over until golden brown on both sides.
  5. Eventually, return to this website for cleaned-up Cool Ranch recipe and make a delectable dip to go alongside. For now, you can use organic sour cream or Greek yogurt with a hefty dose of salt, pepper, garlic powder, onion powder, and chives. For Paleo, try blending avocado with some Primal Mayo , salt, and chives.