“Broliflower” cheese fritters

Serves: 6

Prep time: 15 minutes

Cooking time: 20 minutes

With all the vegetables these fritters do a great job of pretending to be healthy. The cheese meanwhile adds lovely crispy bits to the crust and a gooey centre to the fritters. They are delicious topped with a poached egg and served with a sharp tomato salsa.

You will need:

1/2 head of broccoli broken into florets and thinly sliced

1/2 head of cauliflower broken into florets and thinly sliced

2 spring onions thinly sliced

1 stick of celery fine diced

1 green chilli diced (seeds in or out it’s up to you)

1 red pepper diced

150g mature cheddar diced

1 large pinch of fresh dill chopped

1 large pinch fresh parsley chopped

275g plain flour

1/2 tsp baking powder

1 tsp garlic powder

1/4 tsp cayenne pepper

20 turns of black pepper

350g milk

4 tbsp oil

50g butter

Making it:

Prepare all the vegetables and put in a bowl with the diced cheddar, season the mix with salt and pepper.

In a separate bowl mix the flour, baking powder, garlic powder and cayenne pepper and then beat in the milk. Pour the batter over the vegetables and stir until well mixed.

Put a large frying pan over a medium heat and heat the oil. You won’t fit all of the mix into one pan, so either embrace the washing up and get a few pans on the go or knock up a few batches and reheat them – instructions for this further down.

When you’re ready to start cooking add a knob of butter to the pan and while the butter is still foaming spoon in the fritter mix. How big you make them is really down to you though I made mine about the size of a coaster and approximately 1.5cm thick. Let them cook for about 4-5 minutes then flip and cook for a further 3 minutes. When done either serve immediately or set on a baking tray while you cook of the rest of the batter. If reheating, 8 minutes in a hot oven is enough to get them ready to serve.

I served mine with cajun chicken, mixed salad and a roasted sweetcorn salsa.


If you’re serving these with something saucy for example barbecoa chicken or pulled pork, try adding an egg to the batter to make the fritters more spongey and better able to mop up any tasty sauce.

2 Comments Add yours

  1. Lou says:

    Looking forward to making these myself. They were delicious.


  2. Emma Lazell says:

    Dinner tomorrow sorted !! X


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s