- Calories: 140
- Protein: 10g
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Total Sugar: 4g
- Natural Sugar: 4g
- Sodium: 585mg
What’s not to love about a fritter? These cheesy bites use low-cal broccoli and cauliflower instead of the usual carby potatoes. Your taste buds and your waistline will thank you for this swap.
- Prep time
- Total Time
- 4.5 cups cauliflower florets (1 head)
- 1 cup broccoli florets
- 2 cups shredded reduced-fat cheddar cheese
- 3 eggs
- 1/2 teaspoon Kosher salt
- ground black pepper, to taste
- 1/2 cup whole wheat flour
Preheat oven to 350.
Steam broccoli and cauliflower until tender, about 5 minutes.
Add cooked broccoli and cauliflower to a food processor and pulse until they are chopped into fine pieces.
Crack eggs into a bowl and whisk well. Add in the cooked broccoli and cauliflower, 1/2 cup of the cheese, flour, and salt and pepper. Mix well.
Line a cookie sheet with parchment paper and use half of the remaining cheese to form small circles, like a pancake. Add 2 tablespoons of the broccoli-cauliflower mixture to each of the cheese circles, then top with remaining cheese. Place cookie sheet in oven for 12 minutes turning cakes over halfway through.
Recipe makes 32 fritters; one serving equals 4 fritters