2-Ingredient Broccoli Fritters

updated Jan 7, 2021
2-Ingredient Broccoli Fritters

These quick and easy vegetables fritters are naturally free of gluten, dairy, and eggs thanks to protein-rich chickpea flour.


Makes8 (3-inch) fritters

Prep10 minutes to 15 minutes

Cook6 minutes to 9 minutes

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Two ingredient broccoli fritters in skillet.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

It’s pretty much a fact that all vegetables taste better when transformed into crispy-on-the-outside, tender-on-the-inside fritters. This dead-simple broccoli variation is no exception. They come together effortlessly with just two ingredients — broccoli and chickpea flour — which means they’re naturally free of gluten, dairy, and eggs, and are protein-rich. Best of all, you may already have everything you need in your kitchen.

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

These Broccoli Fritters Are Endlessly Versatile

The very reason I keep chickpea flour stocked in my pantry at all times is to make these fritters. Broccoli is available year-round at the grocery store, which is why it’s most often my vegetable of choice for fritters (although zucchini is great in the summertime). It lends great texture to these fritters, and the prep is easy: Quickly blanch the florets in salted water to give them a jumpstart on cooking, then finely chop them to help the fritters hold together.

If you’re up for going beyond the two ingredients, there’s a lot of room to play. Sprinkle in spices like ground cumin, smoked paprika, chili powder, or Italian seasoning, or stir in a handful of grated cheddar, Parmesan, or crumbled feta. How you serve them is flexible, too. They’re perfect straight out of the skillet sprinkled with nothing but a pinch of flaky salt, but they’re equally tasty served at room temperature or even cold. Dollop them with hummus or Greek yogurt for creamy contrast, reach for your favorite hot sauce to lend some tangy heat, or go right ahead and slide a fried egg on top. Really, it’s hard to go wrong.

2-Ingredient Broccoli Fritters

These quick and easy vegetables fritters are naturally free of gluten, dairy, and eggs thanks to protein-rich chickpea flour.

Prep time 10 minutes to 15 minutes

Cook time 6 minutes to 9 minutes

Makes 8 (3-inch) fritters

Serves 4

Nutritional Info


  • 1 pound


  • 1/2 cup

    chickpea flour, plus more as needed

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    water, plus more as needed

  • 2 tablespoons

    olive oil, divided

  • Flaky salt, for garnishing (optional)


  1. Bring a medium pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a medium bowl halfway with ice and water. Trim 1/2-inch off the woody, dried-out bottom of the stems of 1 pound broccoli and discard. Cut the florets away from the stems into bite-sized pieces, then cut the stems into bite-sized pieces.

  2. Add the broccoli florets and stems to the boiling water. Cook until bright green and crisp-tender, 2 to 3 minutes. Transfer with the slotted spoon to the ice bath and let sit for 1 minute. Remove from the ice bath to a paper towel-lined baking sheet or large plate to drain.

  3. Pour the ice bath out of the bowl, dry the bowl, and set aside. Transfer the broccoli florets and stems to a cutting board. Squeeze dry the paper towel used to drain the broccoli, return it to the baking sheet or large plate, and reserve. Finely chop the broccoli and add it to the now-empty bowl. Add 1/2 cup chickpea flour, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.

  4. Drizzle 2 tablespoons water into the bowl and stir to combine. Check to see if you can form a patty in your hands and it holds together. The batter should be sticky but not overly wet and runny. If it’s too dry, add a little more water to the mixture; if it’s too wet, add a little more chickpea flour.

  5. Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Use a 1/4-cup measuring cup to drop 4 mounds of batter into the pan, leaving an inch or two or space between each. Flatten each mound slightly with a flat spatula.

  6. Fry until golden-brown, 2 to 3 minutes per side. Transfer to the paper towel-lined plate used to dry the blanched broccoli and sprinkle with flaky salt, if desired. Repeat with the remaining 1 tablespoon olive oil and remaining batter.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week. To freeze, place fritters on a wax- or parchment paper-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 2 months. To reheat, heat on a baking sheet in a 325°F oven until warmed through.