Description
Delicious and savory Broccoli Chicken Fritters made with tender steamed broccoli, juicy chicken pieces, parmesan cheese, and a blend of seasonings, pan-fried to golden perfection and served with a tangy pink sauce made from sour cream and ketchup. A perfect appetizer or snack that’s crispy on the outside and moist inside.
Ingredients
Scale
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, to taste
- 3 – 4 tbsp olive oil
Pink Sauce
- 2/3 cup (165g) sour cream or Greek yogurt
- 2 tbsp ketchup
- Squeeze of lemon juice, plus more for serving (optional)
Instructions
- Preheat oven: Preheat your oven to 100C/210F. This low temperature will be used later to keep the cooked fritters warm.
- Steam broccoli: Steam the broccoli florets until they are tender, which usually takes about 5-7 minutes. Once steamed, roughly chop the broccoli and set aside.
- Prepare fritter mixture: In a large mixing bowl, combine the steamed broccoli, chicken pieces, flour, grated parmesan, eggs, minced garlic, salt, and pepper. Mix everything well until the ingredients are fully incorporated.
- Heat skillet with oil: Add enough olive oil to fully cover the base of a skillet. Heat the skillet over medium-high heat until the oil is hot but not smoking.
- Form and cook fritters: Using a 1/4 cup measure, dollop the fritter mixture into the hot skillet. Gently pat down each dollop to form a compact fritter. Cook each fritter for approximately 2.5 minutes on one side until it turns a deep golden brown.
- Flip and finish cooking: Flip the fritters carefully and cook the other side for about 2 minutes until golden and cooked through.
- Keep warm: Transfer the cooked fritters to a rack and place them in the preheated oven to keep warm while you cook the remaining fritters.
- Prepare pink sauce and serve: In a small bowl, mix the sour cream or Greek yogurt with ketchup and a squeeze of lemon juice to make the pink sauce. Serve the warm broccoli chicken fritters with the pink sauce alongside. Optionally, add extra lemon juice on the side for added brightness.
Notes
- Ensure broccoli is steamed just until tender to maintain a pleasant texture and retain color.
- If the fritter mixture feels too wet or loose, add a little extra flour to help bind it.
- Use chicken thigh for juicier fritters; chicken breast works if you prefer leaner meat.
- Keep cooked fritters warm in the low oven to serve all at once without them going soggy.
- Pink sauce can be adjusted to taste by adding more ketchup for sweetness or lemon for acidity.
