CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE
Ingredients
Vegetable Fritters
- 4 cups water
- 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
- 1 cup carrots matchstick-cut
- 1 cup zucchini matchstick-cut
- 1/2 cup all-purpose flour or white whole wheat flour
- 1/3 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 1/4 teaspoon garlic salt
- 1/8 teaspoon chili powder ground
- 3 tablespoons green onions thinly sliced
- 1 large egg whisked
- 2 tablespoons vegetable oil Crisco
Avocado Yogurt Sauce
- 1/2 cup greek yogurt plain
- 1/2 medium-sized avocado ripen
- 1 teaspoon dill chopped fresh
- 1 teaspoon chives chopped fresh
Instructions
- 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 1/2 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.
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