These fritters are 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 jalapeño. There’s quinoa for protein. Broccoli complements the cheddar in a good way. Think broccoli cheddar soup and you’ll get the idea. 
I think kids will like them if you leave out the jalapeño and serve them with a little ketchup. It’s a good way to get them to eat broccoli and quinoa.
I serve them with tangy lime and a dollop of lite sour cream. Your favorite salsa would pair nicely with them too.
PrintBroccoli Jalapeño Cheddar Fritters
- Total Time: 40 minutes
- Yield: 10 fritters 1x
Description
These broccoli jalapeño cheddar fritters are a healthier twist on jalapeño poppers, featuring a creamy cheddar base with a hint of spice, perfect for a quick and tasty snack.
Ingredients
- 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 you can use self rising flour (see notes)
- sea salt to taste
- Olive oil or neutral tasting oil for pan frying
- Lime wedges, sour cream, lite sour cream, chopped parsley or cilantro, Greek yogurt and/or salsa for serving.
Instructions
- Steam or boil the broccoli until bright green and tender. Allow it to cool slightly, then dice into very small pieces.
- In a large bowl, combine the cooked broccoli, cooked quinoa, shredded cheddar cheese, minced jalapeño, finely diced scallions, lime zest, chopped parsley, milk, salt, and eggs. Mix well to combine.
- Add the Pamela’s Gluten Free Baking Mix to the bowl and stir everything together until well combined.
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Spoon the batter into the skillet, forming fritters about 3 inches in diameter. Do not overcrowd the pan.
- Cook the fritters for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the fritters from the skillet and drain on paper towels.
- Serve the fritters warm with lime wedges, a dollop of lite sour cream, and your favorite salsa.
Notes
These fritters can be wrapped in plastic wrap and stored in the fridge for a few days. They reheat well in the microwave, though they lose some crispiness but still retain their flavor. For a kid-friendly version, omit the jalapeño and serve with ketchup. Pair with tangy lime and lite sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
- Cholesterol: 35
Hi!
Could you leave out the egg or substitute something else?
Its a good recipe I love it all make this again!!
Oh I’m so glad you liked them! The feedback on these fritters has been so positive.
Just happy that people are enjoying my recipes and making them their own.
Happy Cooking!
Jill