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BROCCOLI FRITTERS WITH CHEDDAR CHEESE (EASY, LOW CARB RECIPE)

These easy broccolì frìtters are made wìth cheddar cheese and have a hearty toothsome bìte! A mìnìmum of ìngredìents keeps thìs recìpe healthy and low carb too.

BROCCOLI FRITTERS
Trying to get children (and some adults) to consume veggies occasionally calls for creative or new ways to present them. For the most part veggies are loved by my family but we could become tired of eating our favorites, such as broccoli. Enter the fritter!

Broccoli fritters are my veggie obsession that is new. I make fritters to help make use of. And my husband declares that cauliflower fritters make around the carb brown substitute. But there is something about the bite of those fritters which has me making them.

HOW TO MAKE FRITTERS
IYou will love how easy they are to make, if you have never made vegetable fritters. Vegetable fritters are made with a batter fried in a pan with chopped, mashed, or vegetables blended.

Theyshaped into croqeuttes or logs formed into patties or pancakes, or rolled into balls and fried.

Common ingredients for fritters are cheese, eggs, and flour, but flours such as almond or chickpea flour are replacements in carb recipes.

Recipe adapted from here
BROCCOLI FRITTERS WITH CHEDDAR CHEESE (EASY, LOW CARB RECIPE)
INGREDIENTS
  • 8 ounces broccolì, cut ìnto small pìeces or chopped
  • 1 cup shredded cheddar cheese
  • 2 large eggs, beaten
  • 2 Tbsp oat fìber or almond flour, or powdered pork rìnds (regular flour ìf not low carb)
  • 1 tsp Cajun seasonìng
  • 1 Tbsp avocado oìl or your favorìte
INSTRUCTIONS
PREPARATION:
  1. Cut fresh broccoli crowns and stems into 1/2 inch by 1/2 inch pieces. Steam in a steamer or in the microwave. Drain any excess water and dry with paper towels. (If using leftover broccoli, drain well and chop into little bite-sized pieces.)
METHOD:
  1. Toss or stir the broccoli with your flour of choice as well as the Cajun seasoning to coat. Add the egg and stir. Add the cheddar cheese and stir until blended.
  1. Put a cast iron or skillet over moderate heat until hot. Add the oil and swirl to coat the pan. A non stick oil that is less is needed by pan. The mixture divides into the pan into fourths and spoon, arranging in patty or a mound. Any tumbled pieces back.
  2. Cook on one side until the cheese on the top of the patty starts to melt and the bottom is crusty brown, about 2-3 minutes. Flip and cook on the other side until browned.
  3. Makes 4 large patties, 2.8 NC each. Serve topped with a sauce with an egg.

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