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Broccoli and Vegan Cheddar Fritters

By Saythevword

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When I posted my Vegan Potato and Spinach Cheddar Fritters last week, I realized that I never posted the recipe for these fritters which I had made weeks earlier.

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The idea for these fritters came because I had some broccoli to use up and I was in the mood for something more decadent than a stir-fry. My mother always made zucchini fritters which nothing but the zucchini, no potatoes, and I figured I could do the same thing with broccoli.

Of course, I wanted to add cheese so Daiya Vegan Cheddar Shreds became part of the line-up. For the binder, I used The Vegg Vegan Egg Yolk which truly mimics egg yolk in color and consistency.

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These are so fast and easy to make, it’s perfect for a last-minute snack or side dish. It hardly takes any ingredients – just the broccoli, the vegan cheese, the egg binder (you can use flaxseed or chia seed mixed with warm water), your favorite spices and some flour. I used chickpea flour to keep the fritters gluten-free.

I steamed the broccoli and then chopped it up but I kept it chunky. I love seeing the stalks and florets in the fritters but if you prefer, you can only use the florets and chop them smaller. I’m into this whole cooking root to stem movement so I’m not wasting anything!

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I pan-fried the fritters but you could also bake them if you prefer that. I would guess 400 degrees for about 20 minutes to half an hour until they’re crispy. Since the broccoli is already cooked, they don’t fry for long – just enough to get the crispy crunch and melt the cheese.

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We ate these as a side dish with some pasta with artichoke hearts for dinner.

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We loved these Broccoli and Cheddar Fritters and they inspired the potato and spinach ones I made last week. I’m sure they’ll inspire more variations since the combinations that can be made are endless. Enjoy!

Broccoli and Vegan Cheddar Fritters

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GF, SF

1 tsp. The Vegg + ¼ cup warm water

1 bunch broccoli with stalks

½ cup Daiya Vegan Cheddar Shreds

1 tsp. garlic powder

1 tsp. paprika

1 tsp. dried oregano

½ tsp. kosher salt

¼ tsp. black pepper

½ cup chickpea flour

Vegetable oil for frying

In a mug, combine The Vegg and the warm water. Mix and set aside.

Steam the broccoli for a few minutes until fork-tender. Chop both the florets and the stalks into small pieces; you want the fritters to be chunky.

In a large bowl, combine the broccoli pieces, the Vegg, and vegan cheese. Add the herbs and spices and mix well. Add up to ½ cup flour until the mixture feels like it will hold together.

Heat about an inch of vegetable oil in a skillet over medium-high heat. Scoop up about 2-3 Tbs. of the mixture and put it in the pan. Don’t crowd the pan; only cook about 4 fritters at a time. Flatten the tops of the fritters gently with the back of a spoon or the spatula. Cook for 2-3 minutes until browned. Carefully flip and cook on the other side, about 1-2 minutes. Drain on a paper towel-lined plate. Serve hot.

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The “V” Word: Say it. Eat it. Live it. 

Print Broccoli and Vegan Cheddar Fritters Author: Rhea Parsons Recipe type: Side dish; snack   Ingredients
  • 1 tsp. The Vegg + ¼ cup warm water
  • 1 bunch broccoli with stalks
  • ½ cup vegan cheddar shreds
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • ½ cup chickpea flour
  • Vegetable oil for frying
Instructions
  1. In a mug, combine The Vegg and the warm water. Mix and set aside.
  2. Steam the broccoli for a few minutes until fork-tender. Chop both the florets and the stalks into small pieces; you want the fritters to be chunky.
  3. In a large bowl, combine the broccoli pieces, the Vegg, and vegan cheese. Add the herbs and spices and mix well. Add up to ½ cup flour until the mixture feels like it will hold together.
  4. Heat about an inch of vegetable oil in a skillet over medium-high heat. Scoop up about 2-3 Tbs. of the mixture and put it in the pan. Don’t crowd the pan; only cook about 4 fritters at a time. Flatten the tops of the fritters gently with the back of a spoon or the spatula. Cook for 2-3 minutes until browned. Carefully flip and cook on the other side, about 1-2 minutes. Drain on a paper towel-lined plate. Serve hot.
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