Easy Cauliflower Broccoli Fritters – Keto & Low Carb

Golden-browned cauliflower and broccoli fritters arranged on a white plate
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Introduction

Boiled cauliflower and broccoli, mashed together and bound with egg, mozzarella and almond flour, then fried until the outside goes crisp and the middle stays soft. The contrast is the whole point of them, and it is why we fry these rather than bake them.

Low Carb Cauliflower Broccoli Fritters

Boiled cauliflower and broccoli hold a great deal of water, and draining the mash properly is the difference between a fritter that holds its shape in the pan and one that spreads into a puddle. Press it, and then press it again.

Done right, they come out crisp at the edges and soft in the middle, and they work as an appetizer, a side, or something to eat standing at the counter.

The batch makes about 16 fritters, and the Nutrition Facts panel with the recipe below has the numbers for one.

Please rate the recipe below and let us know in the comments how yours came out — and the hashtag is #buttertogetherkitchen if you post a photo on Instagram.

Enjoy!

Easy Cauliflower Broccoli Fritters

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Yield
16 fritters
Course
Appetizer, Side Dish
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

16 servings per recipe
Trans Fat 0g 0% 0g 0%
Total Sugars — —
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Chop cauliflower into pieces and boil until softened, then drain.

  2. Chop broccoli into pieces and boil until softened, then drain.

  3. In a large bowl, mash together cauliflower and broccoli.

    Then press as much water out of the mash as you can. Boiled cauliflower and broccoli hold a lot of it, and a wet mixture is what makes fritters collapse in the pan instead of holding as patties.

  5. In a separate bowl, beat eggs, then add mozzarella, almond flour, and seasoning and mix together.

  6. Combine the two bowls.

    Pour the egg, mozzarella, almond flour and seasoning mixture into the large bowl with the mashed cauliflower and broccoli, and mix until it is evenly combined.

  7. Form into patties and fry until golden brown.

    Shape the mixture into about 16 patties and fry them in olive oil over medium heat for about 5 minutes, turning them so both sides cook.

    Go by color rather than the clock — both sides should be properly golden before they come out. Give them room in the pan and work in batches, because a crowded pan steams them instead of crisping them.

Notes

  • These are written for the pan; the recipe has no oven method.
  • Leftovers go in the refrigerator, covered, and should be eaten within 3 to 4 days. Reheat them until the middle reaches 165°F.

Updated — September 18, 2026: The opening now says what these are and what they should look and feel like when they come out of the pan.

Correction — September 18, 2026: The two mixtures are now combined in a step of their own before the patties are formed, the fritters are fried over medium heat for about five minutes, and olive oil is listed.