Broccoli Cheddar Quinoa Fritters

These fritters are a healthier riff on deep fried jalapeno poppers. Lightly pan fried, it's sort of like making pancakes. They cook that fast. Quinoa gives them a modern spin and good dose of fiber.  They’re loaded with vitamins and minerals too.

Crispy on the outside and moist in the centers, a bit of cheese lends creaminess against the heat of the jalapeno. 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! 

Broccoli Cheddar Quinoa Fritter Recipe

Makes 10 fritters

Some Notes & Tips

Pamela’s Gluten Free Baking Mix can replace the self rising flour.

The quinoa can be made the night before you’re going to serve them.

Really run your knife over the scallions and the jalapeno to ensure they cook properly in the fritters.  I steam the broccoli until bright green and tender. 

Kids enjoy them if you leave out the jalapeno. Removing the seeds and veins of the pepper will reduce the heat. 

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, creme fraiche or sour cream. 

Check out all my my vegetable fritters and vegetarian recipes in the Recipe Index. 

Ingredients

• 1 generous cup of cooked broccoli, cooled and diced into very small pieces 
• 4-6 scallions, finely diced
• 1 jalapeno pepper, minced (optional)
• 1 lime, zested   
• 1/4 cup 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 of milk
• 1/3 to 1/2 cup of self rising flour 
• Salt to taste
• Olive oil for pan frying
• To Serve: lime wedges, creme fraiche, sour cream, Greek yogurt, salsa, hot sauce 

Instructions

Place the broccoli, quinoa, cheese, jalapeno pepper, scallions, lime zest, parsley, milk, salt and eggs in a large bowl. Add self rising flour to the bowl and stir everything together. Start with 1/3 cup of 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. Drop the batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lime wedges and any of the above suggestions. 

Bon Appetit & Blessings! 
xx ~ Jilly