Broccoli Sun-Dried Tomato Fritters

Broccoli Sun-Dried Tomato Fritters

Honestly, I wasn’t expecting these broccoli sun-dried tomato fritters to be that good. I mean, I expected them to be good (like I hope any recipe is when I create it and then start to make it), but I didn’t think these would be SOOO GOOOOOD.


I loved these for breakfast with a fried egg.

For lunch on top of a salad.


For dinner on a bun.

For a snack.

Anytime really.


Has anyone watched The Circus on ShowTime?? Highly recommend it. Two of my favorite political journalists follow the candidates on the campaign in current time. Fascinating.

I hate how into the election I am this time around – especially since it’s especially chaotic slash frustrating. Can’t help it…


Here’s to hoping this week at work is much busier, and I am much more driven/productive!

Go get your Monday started :). Or play sick and make these fritters…

Broccoli Sun-Dried Tomato Fritters


  • 1 head of broccoli, stems included
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1/3 cup parmesan cheese
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 cup chopped chives
  • 1/4 cup sun-dried tomatoes
  • Coconut oil, for frying/cooking


  1. In a food processor, place the broccoli and pulse until chopped coarsely.
  2. Place remaining ingredient in food processor, and process until mixed well.
  3. Transfer to a bowl and ensure all ingredients are combined.
  4. In a skillet, place about 2 tablespoons of coconut oil (vegetable or olive oil is fine as well). Heat the oil over medium to medium-high heat until water sizzles when dropped on the oil.
  5. Using a 1/4 cup scoop, mold the broccoli mixture into patties that size and place in the oil. Fry 3-4 minutes on the first side (until brown). Flip the fritters and fry another 2-3 minutes.
  6. Take out of the oil and place on a plate lined with paper towels.
  7. Add more oil for the remaining batches.
  8. I serve with a fried egg.


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