Description
These broccoli jalapeño fritters are a healthier riff on the typical deep fried jalapeño poppers that have become a staple item on American bar menus.
Ingredients
Scale
- 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
- 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 to the bowl and stir everything together. Start with 1/3 cup of Pamela’s Gluten Free Mix 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 nonstick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lime wedges, lite sour cream, salsa and/or plain Greek yogurt.
Notes
These 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. Great for healthy, flavorful workweek lunches with a side of black bean salsa and baked tortilla chips.
- Prep Time: 15 mins
- Cook Time: 25 mins