Broccoli Cheddar Fritters Recipe By Tasty Recipes

BROCCOLI CHEDDAR FRITTATA RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Add the broccoli, cheddar cheese, salt, pepper, and garlic powder and beat to combine.
• Heat the mini frying pan over medium heat.
• Pour the egg mixture into the pan and cover with a small plate.
• Cook for 10 minutes, or until the egg is set.
• Transfer to a plate and top with sliced chives.
• Enjoy!

BROCCOLI CHEDDAR FRITTERS

Steps:

• bring a large pot of water to boil.
• Add broccoli florets and cook for 2 minutes.
• Strain broccoli from water and allow to cool until it can be handled.
• Chop up florets into small bits, almost like a coarse grain consistency.
• Add broccoli florets to a microwave-safe bowl and top with 1 tbsp of water.
• Cook in microwave for 2 minutes. May need 1 minute longer depending on microwave but test to see if it's cooked through at 2 minutes.
• Remove from microwave and let cool for a few minutes or until it can be handled.
• Chop up florets into small bits, almost like a coarse grain consistency.
• In a large bowl combine chopped up broccoli with all other ingredients (except oil). Stir to combine.
• Add 1 tbsp of oil to a large pan or skillet over medium-high heat.
• Spoon roughly a 1/4 cup of batter into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on each side.
• Repeat until batter is all used. Do not overcrowd pan. Cook in batches, adding oil in between if necessary.
• Serve warm or store in fridge and reheat. Will keep in fridge for up to 3 days.

BROCCOLI FRITTERS

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.

BROCCOLI-CHEDDAR TASSIES

Steps:

• In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.