Steam or blanch the broccoli florets for 2 to 3 minutes until slightly tender. Drain well and finely chop.

In a large bowl, combine chopped broccoli, cheddar cheese, eggs, breadcrumbs, Parmesan cheese, green onions, garlic, salt, pepper, and paprika.

Mix until fully combined and the mixture holds together when pressed.

Heat olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of mixture and flatten gently into fritter shapes.

Place fritters into the hot skillet without overcrowding the pan.

Cook for 3 to 4 minutes per side until golden brown and crispy.

Transfer cooked fritters to a paper towel-lined plate.

Repeat with the remaining mixture, adding more oil if needed.

Serve warm with sour cream, ranch dressing, garlic aioli, or your favorite dipping sauce.