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.
Nutrition Facts : Calories 204 kcal, Carbohydrate 5.8 g, Protein 12 g, Fat 16 g, Fiber 3 g, ServingSize 1 serving
CHEESE FRITTERS
This is from the Foodcourt column, Weekend on 'Snack-time specials'. A good appetiser for cheese lovers!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Warm the milk in a skillet.
- Slowly mix in the flour.
- Add butter or margarine.
- Keep stirring on low flame until well combined.
- Remove from heat.
- Add the cheese, green chillies, beaten egg, mint leaves, red chilli powder and salt.
- Mix well and allow to cool.
- Divide the mixture into small marble sized equal balls.
- Heat oil in a wok.
- Deep-fry the prepared marble sized balls in the hot oil.
- Drain on clean paper kitchen napkins.
- Arrange on a serving platter.
- Serve with toothpicks stuck into each ball.
- This goes well with Heinz Tomato Ketchup or a chutney.
Nutrition Facts : Calories 583.6, Fat 37.1, SaturatedFat 22.4, Cholesterol 158.4, Sodium 474.3, Carbohydrate 44, Fiber 1.8, Sugar 1.8, Protein 19
EDAM CHEESE FRITTERS
One of my favourite vegetarian meals. Quick and easy to make, can be made in advance and grilled as and when required. Also ideal when having a BBQ with vegetarian guests attending. This recipe was originally sourced from a book I found in the library by Rose Elliot.
Provided by Kiwi Kathy
Categories < 60 Mins
Time 35m
Yield 12 pieces, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk to almost boiling point with onion, bay leaf and cloves.
- Cover and allow to cool.
- Remove Onion, bay leaf and cloves.
- Bring back to boiling point.
- Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
- Remove from heat and stir in cheese and mustard.
- Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
- Allow to cool.
- Cut into squares. I find that it makes 12 squares.
- Dip into beaten egg and then roll in breadcrumbs.
- Fry gently in a good quality oil. I prefer Virgin Olive Oil.
- Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
- NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Nutrition Facts : Calories 430.9, Fat 18.7, SaturatedFat 10.9, Cholesterol 127.5, Sodium 441.8, Carbohydrate 42.6, Fiber 2, Sugar 1.6, Protein 22.5
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