VEGETABLE FRITTERS
Author: Jessica Gavin
Recipe type: Appetizer
Cuisine: American
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6 to 8 fritters
These crispy vegetable fritters are packed with broccoli, carrots and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.
INGREDIENTS
Vegetable Fritters-
- 4 cups water
- 1 cups broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
- 1 cup carrots, matchstick-cut
- 1 cup zucchini, matchstick-cut
- ½ cup all-purpose flour or white whole wheat flour
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground chili powder
- 3 tablespoons green onions, thinly sliced
- 1 large egg, whisked
- 2 tablespoons vegetable oil
Avocado Yogurt Sauce-
- ½ cup plain Greek yogurt
- ½ medium sized ripe avocado
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
DIRECTIONS
Vegetable Fritters-
- Bring 4 cups of water to a boil in a medium sized saucepan. Cook broccoli, carrots and zucchini for 4 minutes; drain. Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat. Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
- Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Form ¼ cup of the broccoli mixture by hand into a ball. Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown. Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.
Avocado Yogurt Sauce-
- In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.
