Uploaded August 2025 | Updated September 2026, 1 week ago
Chopped sandwich trend but make it fritters! These are so tasty and a fun way to spice up your brunch rotation 🤗😋.
Chopped Breakfast Fritters:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 1/4 cups nondairy milk
1 tsp vinegar
1–1/2 cups (approx - you can eyeball it) chopped breakfast foods of your choice (I did a mix of some tofu, vegan bacon, vegan cheese, hash browns and half an everything bagel!)
1/4 cup finely chopped onion
1 garlic clove, minced
high heat-safe oil (like avocado oil) for frying
Spicy Maple Yogurt Dip:
1/2 cup plain vegan yogurt
2 tsp maple syrup
1 tsp sriracha or hot sauce
1. In a large mixing bowl, combine flour, baking powder, baking soda, smoked paprika, salt and pepper and whisk well to combine.
2. Add nondairy milk and vinegar and stir to combine into a batter.
3. On a cutting board, finely chop your breakfast foods of choice. Add to batter and stir to combine.
4. Heat a large frying pan or skillet on medium/high heat. Add enough oil to cover the bottom of the pan. Let oil heat for about 1 minute, until hot. You can add a tiny blob of batter in and if it starts sizzling right away, it’s hot enough.
5. Use a 1/4 cup measuring cup to scoop dollops of batter into the pan. Space them apart slightly to leave space for them to spread a bit.
6. Fry about 5 minutes per side, until golden brown. Decrease heat slightly in between batches so it doesn’t get too hot and burn the second batch.
7. Place on a wire cooling rack with paper towel or a pan below to let the excess oil drain. Let cool slightly while you make the dip.
8. Stir together dip ingredients, then enjoy fritters warm!
Chopped sandwich trend but make it fritters! These are so tasty and a fun way to spice up your brunch rotation 🤗😋.
Chopped Breakfast Fritters:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 1/4 cups nondairy milk
1 tsp vinegar
1–1/2 cups (approx - you can eyeball it) chopped breakfast foods of your choice (I did a mix of some tofu, vegan bacon, vegan cheese, hash browns and half an everything bagel!)
1/4 cup finely chopped onion
1 garlic clove, minced
high heat-safe oil (like avocado oil) for frying
Spicy Maple Yogurt Dip:
1/2 cup plain vegan yogurt
2 tsp maple syrup
1 tsp sriracha or hot sauce
1. In a large mixing bowl, combine flour, baking powder, baking soda, smoked paprika, salt and pepper and whisk well to combine.
2. Add nondairy milk and vinegar and stir to combine into a batter.
3. On a cutting board, finely chop your breakfast foods of choice. Add to batter and stir to combine.
4. Heat a large frying pan or skillet on medium/high heat. Add enough oil to cover the bottom of the pan. Let oil heat for about 1 minute, until hot. You can add a tiny blob of batter in and if it starts sizzling right away, it’s hot enough.
5. Use a 1/4 cup measuring cup to scoop dollops of batter into the pan. Space them apart slightly to leave space for them to spread a bit.
6. Fry about 5 minutes per side, until golden brown. Decrease heat slightly in between batches so it doesn’t get too hot and burn the second batch.
7. Place on a wire cooling rack with paper towel or a pan below to let the excess oil drain. Let cool slightly while you make the dip.
8. Stir together dip ingredients, then enjoy fritters warm!
