Crispy Broccoli Cheddar Fritters with Ranch Salad
plus Honey Dijon Dipping Sauce
- Milk
- Eggs
- Wheat
Golden, crispy broccoli cheddar fritters are fried to perfection for this vegetable-forward meal. The fritters are served with honey Dijon dressing for dipping and accompanied by a creamy ranch-dressed salad loaded with fresh tomato and pickled shallot. This is comfort food that sneaks in veggies while you’re distracted by the irresistible crunch!
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
8 ounce
Broccoli
5 teaspoon
White Wine Vinegar
4 ounce
Mixed Greens
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
1 tablespoon
Flour
(Contains: Wheat)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Mince broccoli florets and stalks. Place in a large microwave-safe bowl with 1 TBSP water (2 TBSP for 4 servings). Cover with plastic wrap and microwave until bright green and slightly softened, 2-3 minutes.
-
Halve, peel, and thinly slice shallot crosswise. Dice tomato.
-
In a small bowl, combine shallot, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds.
-
Set aside to pickle, stirring occasionally, until ready to use.
-
In a second large bowl, combine tempura batter mix, flour, Fry Seasoning, ⅓ cup cold water, ½ tsp salt, and pepper until smooth (⅔ cup water and 1 tsp salt for 4 servings). Stir in broccoli and cheddar until thoroughly combined.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is hot, add ¼-cup scoops of fritter batter; cook until browned, crisped, and warmed through, 2-4 minutes per side. TIP: Don’t overcrowd the pan; cook in batches if necessary. If fritters are browning too quickly, lower the heat!
-
Transfer fritters to a paper-towel-lined plate; season immediately with salt. Wash and dry bowl.
-
In bowl used for fritter batter, toss together mixed greens, tomato, pickled shallot (draining first), and ranch dressing. Season with salt and pepper.
-
Divide salad and fritters between plates. Serve with honey Dijon dressing on the side for dipping.
