Garlicky broccoli peanut butter fritters

Total Time
30 min
10 min
20 min
An easy way to get some delicious vegetables into your meal, these broccoli fritters are much healthier than the typical fried version. Fritters provide you the opportunity to add in other flavors with the vegetables. Here we have included scallions, garlic, ginger rood, red pepper flakes and powdered peanut butter. The powdered peanut butter here adds a nutty dimension that enhances the flavor profile of these fritters nicely. Other vegetables that work well in fritters include cauliflower, parsnips, carrots, zucchini, and sweet potato. You can also mix and match different vegetables.


Uncooked broccoli

½ pound(s), chopped into florets

Uncooked scallion(s)

4 medium, green and white parts, thinly sliced


3 item(s), grated or crushed


1 large egg(s), lightly beaten

Peanut Butter & Co. Pure peanut powder

½ cup(s)

Table salt

¼ tsp

Black pepper


All-purpose flour

½ cup(s)

Canola oil

¼ cup(s), or enough for shallow frying

Low sodium soy sauce

2 Tbsp


2 Tbsp

Ginger root

1 piece(s), 1/2 inch grated

Crushed red pepper flakes

½ tsp


  1. For the fritters, fill a medium saucepan with 1 inch of water in the bottom. Cover the saucepan, bring to a boil, and then salt the water. Add the broccoli, cover the saucepan, and cook until very tender but not mushy, about 4 to 5 minutes. Drain well.
  2. Add the broccoli to a large bowl and use a fork or potato masher to mash until the broccoli is a chunky consistency. Stir in the scallion, 2 cloves garlic, egg, powdered peanut butter, salt, and black pepper. Gradually stir in enough flour to form a scoopable batter (it should be thicker than pancake batter, but thinner than cookie dough).
  3. For the Garlic-Ginger-Chili Soy Sauce: Mix 1 clove garlic and remaining ingredients


I like these fritters pretty garlicky so I go with three cloves; for most people, two cloves will probably do just fine.