Vegetable Fritters Recipe

These crispy vegetable fritters are packed with broccoli, carrots and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.

Servings: 6 to 8 fritters


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


Vegetable Fritters:

  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. Visit Vegetable Fritters @ for full instructions.

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