Broccoli Cheddar Fritters Recipes

BROCCOLI FRITTERS WITH CHEDDAR CHEESE (EASY LOW CARB RECIPE)

Steps:

• Cut fresh broccoli crowns and stems into 1/2 inch by 1/2 inch pieces. Steam lightly in the microwave or in a steamer. Drain any excess water and dry with paper towels if wet. (If using leftover broccoli, drain well and chop into small bite-sized pieces.)
• Toss or stir the broccoli with your flour of choice and the Cajun seasoning to coat. Add the egg and stir. Add the cheddar cheese and stir until thoroughly combined.
• Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan. A non stick pan needs less oil. Visually divide the mixture into fourths and spoon into the pan, arranging in a low mound or patty. Scrape any tumbled pieces back into the piles.
• Cook on one side until the cheese on the top of the patty begins to melt and the bottom is crusty brown, about 2-3 minutes. Flip and cook on the other side until browned.
• Makes 4 large patties, 2.8 NC each. Serve topped with an egg or with a dipping sauce.

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 AND CHEDDAR FRITTATA

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

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.

BROCCOLI-CHEDDAR FRITTATA

Steps:

• Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
• Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
• Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
• Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
• Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

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 CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add broccoli and water. Let steam for 5 minutes, or until slightly tender.
• Drain the broccoli and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, minced garlic, salt and pepper 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!