• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Vegetable Fritters

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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


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 ΒΌ 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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