This recipe is a great way to get rid of some of those veggies in the back of the refrigerator before they spoil. Pair it with this creamy avocado yogurt dipping sauce! It's the perfect way to start a meal or to serve at a party instead of the boring broccoli, carrots, celery and ranch!
Total Time: 35 Minutes (Prep - 15 Minutes / Cook - 20 Minutes)
Servings: 6-8
Ingredients
For the fritters
4 cups water
1 cup broccoli stems, match-stick cut
1 cup carrots, match-stick cut
1 cup zucchini, match-stick cut
1/2 cup all-purpose flour
1/3 cup Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 teaspoon chili powder
3 tablespoons green onion, thinly sliced
1 large egg, whisked
2 tablespoons vegetable oil
For the sauce
1/2 cup plain Greek yogurt
1/2 medium-sized ripe avocado
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped chives
Instructions
For the fritters:
Bring 4 cups of water to a boil in a medium-sized saucepan
Cook broccoli, carrots and zucchini for 4 minutes; drain.
Pat mixture dry with paper towels. Roughly chop so that fritter can hold together when formed.
Place mixture and flour in a large bowl; stir to coat.
Stir in cheese, salt, pepper, cumin, garlic salt, chili powder and onions into the 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 1/4 cup of the mixture by hand into a small ball. Add ball to pan and flatten slightly with a spatula.
Cook 3-4 fritters at a time, each at about 4 minutes per side or until golden brown.
Transfer to a plate with a paper towel to soak up the excess oil. Repeat until all the mixture has been used.
For the sauce:
In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve mixture with fritters.
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