Broccoli Cheddar Jalapeno & Quinoa Fritters

June  7, 2013
4 Ratings
  • Serves 10 fritters
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

What You'll Need
  • 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
  1. 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.
  2. 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!

See what other Food52ers are saying.

  • SpaCook
  • susan g
    susan g
  • Jilly Inspired
    Jilly Inspired
  • Sherilyn

5 Reviews

Sherilyn June 9, 2021
The batter is not runny like pancake batter but it's perfect for fritters. I think these taste super fresh and healthy but to the point of being somewhat bland. My son and I are trying to figure out a way to make them tastier without sour cream or yogurt; salsa would work great but then you're mainly tasting the salsa. Quinoa is very bland to begin with so the touch of salt added doesn't begin to touch this dish; in my humble opinion. :)
susan G. June 13, 2021
Are you using a cheese with a distinctive flavor? A nice sharp cheddar would be my choice. Some cilantro? Italian herbs? Get your son to brainstorm with you!
SpaCook July 1, 2015
This looks great, but there's not enough liquid to make it a pancake like batter that can be dropped onto a griddle as described. Help, is there an omission in the recipe?
susan G. June 7, 2013
Jilly I. June 7, 2013
Thanks so much Susan! I'm going to try to be regular contributor here. My blog keeps me super busy. But I love this site!