Broccoli Cheddar Fritters Recipe By Tasty Food

BROCCOLI CHEDDAR FRITTERS

Steps:

• bring a large pot of water to boil.
• Add broccoli florets and cook for 2 minutes.
• Strain broccoli from water and allow to cool until it can be handled.
• Chop up florets into small bits, almost like a coarse grain consistency.
• Add broccoli florets to a microwave-safe bowl and top with 1 tbsp of water.
• Cook in microwave for 2 minutes. May need 1 minute longer depending on microwave but test to see if it's cooked through at 2 minutes.
• Remove from microwave and let cool for a few minutes or until it can be handled.
• Chop up florets into small bits, almost like a coarse grain consistency.
• In a large bowl combine chopped up broccoli with all other ingredients (except oil). Stir to combine.
• Add 1 tbsp of oil to a large pan or skillet over medium-high heat.
• Spoon roughly a 1/4 cup of batter into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on each side.
• Repeat until batter is all used. Do not overcrowd pan. Cook in batches, adding oil in between if necessary.
• Serve warm or store in fridge and reheat. Will keep in fridge for up to 3 days.

BROCCOLI CHEDDAR FRITTERS

Steps:

• Start by steaming the broccoli until tender. To do so, add one inch of water to a medium saucepot. Bring to a simmer. Fit a medium sieve into the pot. Add broccoli to the sieve and cover tightly with the pot lid. Steam for 3 minutes, or until the broccoli is vivid green and fork tender.
• To a large mixing bowl add the steamed broccoli, eggs, shredded cheddar, all purpose flour, garlic powder, paprika, onion powder, salt, and pepper. Stir until well combined.
• Use clean hands to form the mixture into 6 large fritters. Each fritter should be able 3 inches wide and 3/4 inch thick.
• To pan-fry the fritters: Place a large non-stick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Once hot, add 3-4 fritters. Cook each side for 3 minutes, flipping once golden brown. Place the cooked fritters on a towel lined plate to drain excess oil.
• To bake the fritters: Line a half sheet pan with parchment paper. Evenly space fritters on the pan. Bake for 30 minutes total at 350F, flipping the fritters halfway through.
• Serve with a dollop of sour cream, plain Greek yogurt, or ranch dressing.

BROCCOLI FRITTERS

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.

CAULIFLOWER CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add cauliflower and water. Let steam for 5 minutes or until slightly tender.
• Drain the cauliflower and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

BROCCOLI FRITTERS

Steps:

• Steam the broccoli until crisp tender.
• Add this to the onion and garlic in a food processor and pulse to chop (DO NOT PUREE) or chop the broccoli by hand.
• Transfer to a bowl and add the flour, salt, milk and oil.
• Add egg and sweet chilli sauce and mix thoroughly.
• Cook in spoonfuls in a non stick frypan with a light coating of cooking spray, until golden, turning to brown each side.