I’ll admit: there’s something about the sizzle of vegetable fritters hitting hot oil — that whisper of steam, the golden crust forming, the kitchen filling with garlicky-cheesy warmth — that instantly lifts the mood. These high-protein broccoli-quinoa cheddar fritters were born from that feeling: I wanted a veggie dish that still felt indulgent, but also gave me a nutritional punch. As the fritters cook, the cheddar melts into the broccoli and fluffy quinoa, releasing a nutty-cheese aroma that mingles with a faint garlic warmth. Biting through the crisp shell reveals a soft, hearty center: green broccoli florets, tender quinoa, and pockets of melty cheese. They’re perfect as a crunchy side, a protein-packed snack, or even a light lunch — and they make you actually look forward to eating veggies.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (2 fritters per serving)
- Cuisine: International / Healthy Comfort Food
- Course: Snack / Side / Light Meal
Ingredients
Fritter Base
- 2 cups broccoli florets (about 1 medium head), finely chopped or pulsed
- 1 cup cooked quinoa (well-drained)
- 2 large eggs, beaten
- ¾ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons almond flour (or chickpea flour for more protein)
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for freshness)
For Cooking
- 2 tablespoons olive oil (or avocado oil) for shallow frying
Optional Serving Add-ons
- Greek yogurt or labneh (for extra protein-rich dip)
- Fresh lemon wedges or chopped spring onions for garnish
Instructions
- Finely chop the broccoli florets (or pulse in a food processor) until small — like coarse crumbs. Transfer to a large bowl.
- Add the cooked quinoa (make sure it’s well-drained and cooled), beaten eggs, cheddar, Parmesan, almond (or chickpea) flour, minced garlic, salt, pepper, and parsley (if using). Mix until everything binds together — the mixture should hold its shape when pressed.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, scoop about ¼ cup of the mixture per fritter, gently flattening into 3-inch patties. Don’t overcrowd the pan.
- Cook 5–6 minutes on the first side, until the bottom turns golden brown and crispy — you’ll hear a soft sizzle. Then carefully flip and cook another 4–5 minutes, until the second side is golden and fritter feels firm.
- Transfer cooked fritters to a paper-towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil as needed.
- Serve warm, with a dollop of Greek yogurt or labneh and a squeeze of lemon or a sprinkle of chopped spring onion for brightness.
Tips & Variations
- For extra protein, substitute quinoa with cooked lentils or a ½ cup cottage cheese (well drained) — adjust binding with a little more flour.
- To make gluten-free & nut-free, use chickpea flour instead of almond flour.
- For baked version: preheat oven to 400°F (200 °C), place fritters on parchment-lined baking sheet, lightly brush with oil, bake 15 – 18 minutes, flipping once at halfway — still delicious with less oil.
- Add herbs & spice twist: stir in chopped jalapeño + a pinch of smoked paprika for smoky-spicy fritters.
- Great for meal prep: double the batch, cool completely, store in fridge (up to 4 days) or freeze (up to 2 months). Reheat in skillet or oven until crispy again.
Approximate Nutrition (per serving — 2 fritters)
- Calories: ~290 kcal
- Protein: ~17 g
- Carbohydrates: ~20 g
- Fat: ~12 g
- Fiber: ~4 g
- Sugar: ~2 g
- Sodium: ~420 mg
Ingredients
Method
- Finely chop the broccoli florets (or pulse in a food processor) until small — like coarse crumbs. Transfer to a large bowl.
- Add the cooked quinoa (make sure it’s well-drained and cooled), beaten eggs, cheddar, Parmesan, almond (or chickpea) flour, minced garlic, salt, pepper, and parsley (if using). Mix until everything binds together — the mixture should hold its shape when pressed.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, scoop about ¼ cup of the mixture per fritter, gently flattening into 3-inch patties. Don’t overcrowd the pan.
- Cook 5–6 minutes on the first side, until the bottom turns golden brown and crispy — you’ll hear a soft sizzle. Then carefully flip and cook another 4–5 minutes, until the second side is golden and fritter feels firm.
- Transfer cooked fritters to a paper-towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil as needed.
- Serve warm, with a dollop of Greek yogurt or labneh and a squeeze of lemon or a sprinkle of chopped spring onion for brightness.
Notes
- Protein: ~17 g
- Carbohydrates: ~20 g
- Fat: ~12 g
- Fiber: ~4 g
- Sugar: ~2 g
- Sodium: ~420 mg
FAQs
Can I use frozen broccoli?
Yes — just thaw and drain thoroughly, then press out any extra moisture before mixing. If excess water remains, fritters may fall apart or be soggy.
Can I bake instead of frying?
Yes — for a lighter, oil-free version, bake at 400°F (200 °C) on a parchment-lined tray for 15–18 minutes, flipping halfway. They’ll still be crispy but slightly less rich.
Are these fritters suitable for vegetarians or keto diets?
They’re vegetarian-friendly and relatively low in carbs, especially if almond flour is used and portion size is moderated. For stricter keto, reduce quinoa and use more cheese + almond flour.
How to store leftover fritters?
Let cool, then place in airtight container. Refrigerate for up to 4 days or freeze (single layer first) for up to 2 months. Reheat in skillet or oven to restore crispiness.
What can I serve them with?
They pair well with a tangy dip like Greek yogurt or labneh, a fresh salad, steamed greens, or grilled chicken/fish for a fuller meal.
