It's fritter-time again! There are few things you can count on here. There'll always be lots of fritter recipes, chocolate indulgences, art and embroidery on this little blog. If you search for fritters here, you'll find at least three different recipes, like these light as air chickpea fritters or these crispy black bean fritters or these Thai-inspired corn fritters. I love fritters!
The paintings in this post are by one of my favorite etsy artists, Janet Hill. Her work is so charming, isn't it? Her paintings remind me of peaceful moments.... the joys of spending the day cooking, reading and relaxing. My idea of bliss. You can find her work here.
Back to the fritters....light, moist and fluffy on the inside, crispy on the outside, I think even picky eaters will like them. When I brought them to my taste testers at the hospital where I work, they received an A+. If you think you don't like quinoa, try it in this recipe. I think you'll change your mind.
Broccoli Cheddar Jalapeno Fritter Recipe
These fritters are a healthier riff on the typical deep fried jalapeno poppers that have become a staple item on American bar menus. They're quickly and lightly pan fried and served with fresh lime wedges. It's sort of like making pancakes. They cook that fast.
There's a bit of cheddar cheese in them providing a mellow creaminess against the heat of the jalapeno. Quinoa adds protein. Broccoli complements the cheddar in a good way. Think broccoli cheddar soup and you'll get the idea.
You have two choices for the flour you use in this recipe. For a gluten-free version, Pamela's Gluten Free Baking Mix is my go-to choice. Self rising flour works beautifully too.
I think kids will like them if you leave out the jalapeno and serve them with a little ketchup. It's a good way to get them to eat broccoli and quinoa. They're loaded with protein, vitamins, minerals, fiber and calcium.
The fritters can be wrapped in plastic wrap and stored in the fridge for few days. They reheat well in the microwave. They lose some crispiness but still retain their flavor. They're great for healthy, flavorful workweek lunches with a side of salsa and tortilla chips.
They've been featured on The Huffington Post, Buzz Feed Food & Honest Cooking. Readers have prepared them many different ways. Some have even baked them. It makes my heart happy to see people enjoying them. The joy of blogging is sharing my favorite recipes with you.
Makes about 10 fritters. I hope you enjoy them too!
- 1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. I usually steam it or boil it until bright green and tender.
- 4-6 scallions, finely diced
- 1 jalapeno pepper, minced
- 2 cups cooked and cooled quinoa
- 1-2 limes, zest one and reserve the zest.
- 1/4 cup or a small handful of chopped fresh parsley or cilantro (optional)
- 1/2 cup grated cheddar cheese or cheese of your choice.
- 2 large eggs
- 2 tablespoons milk
- 1/3 to 1/2 cups of Pamela's Gluten Free Baking Mix or self rising flour (see notes)
- sea salt to taste
- olive oil or neutral tasting oil for pan frying
- To Serve: lime wedges, sour cream, Greek yogurt and/or salsa
Place the cooked broccoli, cooked quinoa, cheese, chili pepper, scallions, lime zest, parsley, milk, salt and eggs in a large bowl. Add Pamela's Gluten Free Baking Mix or self rising flour to the bowl and stir everything together. Start with 1/3 cup of Pamela's Gluten Free Mix or self rising flour and add more if the mixture seems too wet. Add enough of Pamela's mix or self rising flour to form a batter similar to the texture of thick pancake batter.
Heat a large nonstick frying pan on medium high with a tablespoon or so of olive oil. I used my non-stick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serving options are listed above. Enjoy!
More Recipes From Jilly...
Coconut Milk Chocolate Mousse Foolproof!