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Author 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. Quinoa adds 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, Pamela's Gluten Free Baking Mix is my go-to choice. I love this stuff! It gives them a wonderful light and airy texture, which is welcome in a fritter. Self rising flour will work too.
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. They've been featured on Buzz Feed Food & Honest Cooking. —Jilly Inspired
Serves 10 fritters
- 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
- 2 limes, zest one and reserve the zest.
- 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
- 1/3-1/2 cups of Pamela's Gluten Free Baking Mix or self rising flour
- 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
- 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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