These crispy vegetable fritters are packed with broccoli, carrots, and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.
ingredient
- 4 cups water
- 1 cup 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 kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon cumin, ground
- ¼ teaspoon garlic salt
- ⅛ teaspoon chili powder, ground
- 3 tablespoons green onions, thinly sliced
- 1 large egg, whisked
- 2 tablespoons vegetable oil
- ½ cup plain greek yogurt
- ½ medium avocado, ripen
- 1 teaspoon dill, chopped fresh
- 1 teaspoon chives, chopped fresh
Vegetable Fritters
Avocado Yogurt Sauce
Directions
- 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 and 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 and 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.
- In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.
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