Friday, January 25, 2013

Broccoli Cheddar Jalapeno & Quinoa Fritters

Who doesn't love fritters?  These are given a modern spin by the addition of quinoa. They're crispy on the outside and moist in the centers.  A bit of cheddar cheese provides  creaminess against the heat of the jalapeno. Broccoli complements the cheddar in a good way. Think broccoli cheddar soup and you’ll get the idea.

They're a healthier riff on the typical deep fried jalapeno poppers that have become a staple item on American bar menus.
They're lightly pan fried. It’s sort of like making pancakes. They cook that fast.
I've received  comments that even cowboys and kids like them. 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!
I hope you try them! Happy Cooking!  xo ~ Jilly

Broccoli Cheddar Fritter Recipe

Makes about 10 fritters

Some Notes:

You have two choices for the flour you use in this recipe. Use self rising flour or for a gluten-free version, Pamela’s Gluten Free Baking Mix is my go-to choice.
You can make the quinoa the night before you’re going to serve them. Store it in an airtight container in the fridge.
I think kids will like them if you leave out the jalapeno. 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.
I serve them with lime wedges and sour cream. Greek yogurt pairs nicely with them too.


  • 1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. Steam it or boil it until bright green and tender.
  • 4-6 scallions, finely diced
  • 1 jalapeno pepper, minced
  • 1-2 limes, zest one and reserve the zest.
  • 1/4 cup or a handful of finely chopped fresh parsley or cilantro (optional)
  • 2 cups cooked and cooled quinoa
  • 1/2 cup grated cheddar cheese or cheese of your choice.
  • 2 large eggs
  • 2 tablespoons milk
  • 1/3 to 1/2 cups of self rising flour or Pamela’s gluten free mix (see notes)
  • Salt to taste
  • Olive oil or neutral tasting oil for pan frying
  • Serving Suggestions: lime wedges, sour cream, Greek yogurt, salsa

Place the cooked broccoli, cooked quinoa, cheese, chili pepper, scallions, lime zest, parsley, milk, salt and eggs in a large bowl. Add self rising flour or Pamela’s Gluten Free Baking Mix 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.
Heat a large nonstick frying pan on medium high  with some olive oil. I used my non-stick Scanpan for this recipe. Drop the batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serving options are listed above. Enjoy!


  1. These Fritters look very good

  2. Was looking around on tastespotting for broccoli/cheddar things and these fit the bill! Looks very good, never tried quinoa in a fritter before, but love the idea of extra protein.

    1. Hi There, I hope you like them. The quinoa is not overpowering. It does bump up the protein. I love all kinds of fritters! Happy Cooking! Thanks for stopping by, Jilly

    2. Made these for dinner tonight! I did not plan things out well, and ~someone~ had left only one egg in the fridge, but halving the recipe worked fine to make 5 fritters, enough for dinner for two with a nice piece of white fish and some salad.

      ~Things I learned~
      -Check to make sure there are as many eggs as you think
      -I might consider using a red chili next time for prettiness' sake, but I like heat
      -Use two spatulas for the first turn

      Thanks for the recipe, will be making it again!

    3. Oh I'm so glad you tried them and liked them (even with the missing egg). :)
      I'm sure they're great with fish! Thanks for the helpful tips. I think a red chili is a great idea! Thanks for posting this comment.

  3. Made these tonight & they are going on my favourite recipies list. my 3 fussy eaters who won't eat quinoa or broccoli on it's own, devoured these poppers!

    1. Hi StakiMama, so happy you liked them! For me, the ultimate joy of blogging is sharing recipes. Thanks for letting me know.

  4. These were very good! My "batter" was nothing like pancake batter though. Mine turned out more just like patties. I followed the directions exactly so wasn't sure if I should have added more liquid, but I didn't. They turned out really tasty, but not really like a fritter, more like a quinoa cake. But, like I said, VERY yummy!

  5. Hi Carroll, glad you enjoyed them. I guess you used your good cooking judgement with the decision to not add more liquid. I guess you can call them cakes or patties too. I wish I could have a more accurate description of the batter. If you think of one let me know. I'll add "thick" to the batter description. Thanks for leaving a comment and happy cooking!

  6. Hi Jill, can you use regular flour? Is self rising flour absolutely necessary?

    1. Hi there, I've never tried it with regular flour. Self rising flour has baking powder in it. I think it would work with regular flour and a pinch of baking powder. Thanks for leaving a comment. Hope you try them!

  7. Replies
    1. Sorry, I posted it on my wordpress site. Click on the link to view the recipe: Broccoli Cheddar Jalapeno & Quinoa Fritter Recipe

    2. Hope that helps! happy cooking Shannie!

    3. Shannie, I'm slowly moving recipes back over here since there's such a loyal following for this blog. I thought wordpress would be a better platform for my recipes. Turns out this is it! This recipe is now back on Jilly. Thank you for visiting me here!