The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Broccoli Cheddar Fritters

May 9, 2018 by Audra 3 Comments

Ever since Hugo has decided he’s a vegetarian, (which I explained in this post,) I’ve been on the hunt for more great vegetarian meals.

I get into a rice & beans rut and even though that’s actually of my favorite meals, (topped with cheese, sour cream and avocado of course,) I’m always happy to find something new that everyone in my family likes.

When my friend Siri wrote a cookbook and sent me a copy, I instantly sat down and flipped through it cover to cover bookmarking all the recipes I had to make. This was one of them. I love a good fritter AND my kids love broccoli so this seemed like a win win. 

These have super crisp outsides, and soft, cheesy insides. A dash of cayenne gives them a teeny kick, but not so much that my kids still didn’t love them. A squeeze of lemon and dollop of sour cream and these were perfection.

Siri suggests the option of eating these as sliders and well and I think that would also be delicious! Check out Siri’s wonderful cookbook here!

 

Print
Broccoli Cheddar Fritters
Author: Audra
Yield: 8 fritters
 
Ingredients
  • 1 pound fresh broccoli florets
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons all-purpose flour
  • 4 large eggs, beaten
  • 2 garlic gloves, chopped
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ⅓ vegetable oil
  • ¼ cup sour cream
  • lemon wedges
Instructions
  1. Pulse the broccoli in a food processor until finely chopped in two batches. Place in a large bowl. Add the cheese, flour, eggs, garlic, salt, pepper, and cayenne. Stir to combine.
  2. Scoop the broccoli mixture into ½ cup portions and place on a baking sheet, patting into a 3.5 inch wide patty. (You'll have 8 total.)
  3. Cover and chill for at least 30 minutes.
  4. Heat the oil in a large skillet on medium high. Cook each patty (4 at a time,) until dark golden brown, about 3-4 minutes per side. Set on paper towels while cooking the rest.
  5. Serve with sour cream and a squeeze of lemon.
Notes
Recipe from Siriously Delicious by Siri Daly
3.5.3208

 

Filed Under: Recipes

« Strawberry Rhubarb Scones
Lemon Rhubarb Bundt Cake »

Subscribe

* indicates required

Popular Posts

Comments

  1. Ginny Alfano says

    May 9, 2018 at 12:26 pm

    Can’t wait to try these, Audra! May even make them tonight :). Your kiddos are growing up way too fast!!! They are beyond handsome and beautiful. I know how much you must be enjoying them at this stage. It’s so cool when they become little “people” that you can actually converse with. Hope all is well with you.

    Reply
    • Audra says

      May 16, 2018 at 11:34 am

      Thank you Ginny that is so sweet <3

      Reply
  2. Joanne Bruno says

    May 11, 2018 at 10:16 pm

    DEFINITELY adding these to Remy’s school lunch repertoire. She also likes broccoli in theory, but will eat almost anything in fritter form!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Copyright © 2021 ♥ Design by Deluxe Designs