Broccoli, Cheddar, & Green Pea Fritters
Quick, easy, veggie-loaded fritters made from broccoli, peas, and cheddar cheese!
Ingredients
- 1 large broccoli crown to yield 3 cups, finely diced
- 1 cup frozen green peas
- 2 eggs
- 1/2 cup shredded cheddar cheese*
- 1/2 cup white whole wheat flour**
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking powder
- 1 Tablespoon olive oil for cooking the fritters
Instructions
- 1. Fill a medium-sized pot halfway with water and bring to a boil on the stove.
- 2. While water boils, break the broccoli into flourettes and very finely dice the tender stems and tops, measuring out the broccoli until you've reached 3 cups.
- 3. Add broccoli and peas to boiling water, and cook for 4 minutes, then drain and run under cold water. Let sit in the colander in the sink to allow excess liquid to drip off the broccoli and peas.
- 4. Put all remaining ingredients, except oil for cooking, into a mixing bowl, then add the broccoli and peas and mix well to fully combine. You should have a thick, sticky mixture.
- 5. Put a large skillet on the stove over medium heat. While the skillet warms, use a small cookie scoop or a spoon to portion out approximately 2-Tablespoon sized balls. Use your hands to compress them into circles, though don't worry if they just barely hold together. The melting cheese and baking powder will help them stick when cooking.
- 6. Add oil to your hot skillet, then gently transfer all 16 fritters. to the pan (if they'll all fit- if not, cook in two batches). Cook for 3 minutes per side, or until deep golden brown, flipping once to fully brown both sides. Serve immediately.
- 7. Leftovers keep well in the fridge for up to 4 days, and taste best if re-crisped in a pan with a drizzle of oil before serving.
Notes
*I've made these with other cheeses like Colby jack, parmesan, or very finely crumbled feta, and loved them all! Use whatever cheese is your favorite. You could also use 1/4 cup of nutritional yeast + 1 Tablespoon mild white miso paste for dairy-free but cheesy tasting fritters (this version doesn't hold together quite as well, since the melting cheese helps form some of the structure of the fritters, but still tastes great).
**All-purpose flour or regular whole wheat both work interchangeably here, as should a gluten-free blend, if needed. I've tested them with oat flour, which also worked well! I haven't had success with alternate flours like coconut, almond, or flax in these fritters.
**All-purpose flour or regular whole wheat both work interchangeably here, as should a gluten-free blend, if needed. I've tested them with oat flour, which also worked well! I haven't had success with alternate flours like coconut, almond, or flax in these fritters.