Broccoli Cheddar Jalapeno & Quinoa Fritters ~ Served with Lime Wedges and Lite Sour Cream

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, embroidery and flowers on this little blog. If you search for fritters here, you'll find at least three different recipes. 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.

                      http://www.casasugar.com/Etsy-Find-Janet-Hill-Studios-Paintings-3987675


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

Some Notes:

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. There's quinoa for 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, use Pamela's Gluten Free Baking Mix. I love this stuff! It gives them a wonderful light and airy texture which is welcome in a fritter. Self rising flour will also work.

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.

I serve them with tangy lime and a dollop of lite sour cream. Your favorite salsa would pair nicely with them too.

They've been featured on 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!

You'll Need:

• 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.
•  lime wedges, sour cream, parsley, cilantro, Greek yogurt or salsa are serving options

The Rundown:

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 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. Lime wedges, lite sour cream, salsa, cilantro, parsley and Greek yogurt are serving options.

Enjoy! 

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More Recipes From Jilly...

Looking for a light but ohhh sooo Creamy Chickpea & Spinach Curry? Try this vegan secret ingredient recipe 

Coconut Chocolate Mousse ~ Coconut Milk, Agave and Cocoa

Moroccan Chickpea Tagine ~ A Supremely Satisfying Vegan Stew with Tomatoes, North African Spices & Fresh Herbs