Crispy Vegetable Fritters with Avocado Yogurt Sauce

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

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-
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.

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