Vegetable Fritters

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

Vegetable Fritters-

  1. 4 cups water
  2. 1 cup broccoli, stems, matchstick-cut (or pre-cut broccoli slaw)
  3. 1 cup carrots, matchstick-cut
  4. 1 cup zucchini, matchstick-cut
  5. 1/2 cup all-purpose flour, or white whole wheat flour
  6. 1/3 cup Parmesan cheese
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon black pepper, ground
  9. 1 teaspoon cumin, ground
  10. 1/4 teaspoon garlic salt
  11. 1/8 teaspoon chili powder, ground
  12. 3 tablespoons green onions, thinly sliced
  13. 1 large egg, whisked
  14. 2 tablespoons vegetable oil, Crisco
  15. Avocado Yogurt Sauce-
  16. 1/2 cup greek yogurt, plain
  17. 1/2 medium-sized avocado, ripen
  18. 1 teaspoon dill, chopped fresh
  19. 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 ¼ cup of the broccoli mixture by hand into a ball.