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
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Ingredients
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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.
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4-6
scallions, finely diced
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1
jalapeno pepper, minced
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2 cups
cooked and cooled quinoa
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2
limes, zest one and reserve the zest.
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small handful of chopped fresh parsley or cilantro (optional)
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1/2 cup
grated cheddar cheese or cheese of your choice.
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2
large eggs
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2 tablespoons
milk
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1/3-1/2 cups
of Pamela's Gluten Free Baking Mix or self rising flour
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sea salt to taste
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olive oil or neutral tasting oil for pan frying
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lime wedges, sour cream, parsley, cilantro, Greek yogurt or salsa are serving options
Directions
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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.
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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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