Vegetable Fritters

Ingredients:

Serving size: 4

  • 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 avocado oil

     

    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

    1. Bring 4 cups of water to a boil in a medium sized saucepan. 

    2. Cook broccoli, carrots and zucchini for 4 minutes; drain.

    3. 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.

    4. 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.

    5. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.

    6. Form ¼ cup of the broccoli mixture by hand into a ball.

    7. 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.

    8. 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:

    1. In a blender, combine yogurt, avocado, dill and chives. Blend until smooth and creamy. Serve yogurt mixture with fritters. 

     

     

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