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Broccoli + Midnight Moon® Fritters

Broccoli + Midnight Moon® Fritters

Undeniable truth: broccoli is best with cheese, and we’ve raised the bar even higher with these fritters packed with Midnight Moon and a ton of green goodness.


  • 1 small-to-medium head fresh broccoli (225 g)
  • 1 large egg
  • ½ cup (65 g) all-purpose flour
  • Heaping ½ cup (60 g) finely grated Midnight Moon cheese
  • 1 small clove garlic, minced
  • 1 teaspoon Kosher salt, plus more for finishing
  • A pinch of red pepper flakes or several grinds of black pepper
  • Olive or vegetable oil for frying


  1. Prepare the broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. Peel the stems, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
  2. Steam the broccoli until tender but not mushy. Drain the broccoli, then set it aside to cool slightly.
  3. In the bottom of a large bowl, lightly beat the egg. Add the flour, cheese, garlic, salt, and pepper — the mixture will be thick and sticky. Then, add the slightly cooled broccoli and, using a fork or potato masher, mash the broccoli. Some larger pieces are okay, but you want most pieces small enough (¼- to ½-inch chunks) that they will flatten into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon.
  4. Heat a large, heavy skillet over medium heat. Once hot, add oil to cover bottom, about 2 to 3 tablespoons. Once the oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
  5. Transfer briefly to paper towels to drain, then to a serving plate. Repeat with remaining batter. Serve with a sprinkle of salt and squeeze of lemon, or your favorite aioli (or just a garlicky mayo or sour cream would be delicious!).

Recipe inspired by Smitten Kitchen