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–+ servings

Crispy Vegetable Fritters with Dipping Sauce

Prep: 15 minutes
Cook: 20 minutes
Total Time: 35 minutes
Yield: 6 to 8 fritters
Course: Appetizer
Cuisine: American
Calories: 184kcal
Author: Jessica Gavin
These crispy vegetable fritters are packed with broccoli, carrots, and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.

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
  • ½ cup all-purpose flour, or white whole wheat flour
  • ⅓ cup parmesan cheese
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon cumin, ground
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon chili powder, ground
  • 3 tablespoons green onions, thinly sliced
  • 1 large egg, whisked
  • 2 tablespoons vegetable oil
Avocado Yogurt Sauce
  • ½ cup plain greek yogurt
  • ½ medium avocado, ripen
  • 1 teaspoon dill, chopped fresh
  • 1 teaspoon chives, chopped fresh

Special Equipment

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 and 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 and swirl to coat.
  • Form ¼ 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.

Notes

  • Make it vegetarian: Look for vegetarian parmesan that does not contain animal rennet, instead microbial/vegetarian rennet. 

Nutrition

Calories: 184kcal | Carbohydrates: 14g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 434mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3850IU | Vitamin C: 35.5mg | Calcium: 210mg | Iron: 0.9mg
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