Broccoli and Vegan Cheddar Fritters

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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.

broccoli cheese fritters (34)

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

Broccoli and Vegan Cheddar Fritters
Author: 
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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3 Responses to Broccoli and Vegan Cheddar Fritters

  1. Susan June 18, 2015 at 8:58 pm #

    Rhea – Hi from Australia. I have been vegan for 23 + years and have only just found your wonderful site today! These broccoli & vegan cheddar fritters look totally amazing. Broccoli is my favourite vegetable so I will be whipping these up this weekend. Thank you so much for sharing all your lovely recipes – I look forward to working my through them all!

    • Rhea June 18, 2015 at 10:00 pm #

      Hi Susan, Wow! You’ve been vegan for 23 years???! I’m honored to have you here. Thank you so much for your dedication and compassion. I hope that I get to say I’ve been vegan for that long one day. I started very late, at age 43. I gave up meat at 42 and went vegan 7 months later. It’s been 7 years since I started the journey. I hope you like my recipes. As I wrote in my post “Apologies and Love Letters” each recipe is an apology to the animals for eating them and a love letter telling them they no longer need to fear me. xoxo

      • Susan June 18, 2015 at 10:34 pm #

        Thank you for your lovely reply Rhea! Like you, I also wish I had become vegan earlier. I was 34 and it really changed my life for the better (as you would know). However it was pre internet and so much harder to find recipes and ingredients. I am not a great cook nor an inventive one, so the recipes and ingredients I get on the net are wonderful.

        I truly love your philosophy of Apologies and Love Letters – I understand totally where you are coming from. My continuing apologies take the form of adopting unwanted animals & giving them the very best home possible (currently 2 dogs, a cat & 3 ex battery hens) & donating what I can to animal organisations. I have also just started leafleting with Vegan Outreach at universities and the response amongst those young people is amazingly positive – they are open to change & want to know where & how their food is produced.
        There is such a long way to go but I feel the tide is slowly turning as more & more people wake up to the plight of animals, and your blog and website & delicious recipes go a long way towards waking people up!
        Thanks again! x


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