Crispy Vegetable Fritters with Avocado Yogurt Sauce
Crispy Vegetable Fritters with Avocado Yogurt Sauce
I feel like vegetables never get enough praise, so today I’m going to let them shine! As a food scientist, it still amazes me how healthy, and wholesome food can nourish our bodies. You know I love my sweet desserts, but today it’s all about carrots, broccoli, and zucchini. We’re going to combine them for crispy, golden brown, and super delicious vegetable fritters!
When these little guys are hot right out of the pan, you’re going to be tempted to eat them immediately. Before you eat all of these crunchy vegetable fritters straight out of the pan, I recommend whipping up a super creamy avocado yogurt sauce so you can dip and bite, then dip and taste again and again…
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
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.
- next instruction click here
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