Adapted from: Jessica Gavin
Makes about 10 fritters
I’m really not much of a vegetable person; when they’re raw at least. WHenever my mom is on one of her health kicks and vegetables are basically the only edible item available in my house, I usually end up just not eating anything. Is that a problem? I think it’s a problem.
Anyway, if all vegetables tasted like these fritters do, I’d never have to hear my mom nag me to eat some carrots ever again. These take the slightly sweet and fresh flavor of vegetables and combine them with a crispy coating and gooey inside; not to mention a creamy delicious sauce that’s like a grown up guacamole. DOn’t even get me started on the sauce. Who knew like 2 or 3 ingredients combined could be so addictive? Greek yogurt and avocados are my new OTP. Forget peanut butter and jelly or peaches and cream. This stuff is actually addictive and you can use it for so many other recipes, or just eat it with a spoon, which I may or may not have done (okay I did).
You can definitely change up which vegetables to use in here; whatever is in season or whatever you have on hand, as along as it’s sturdy enough and is the type of vegetable you can eat raw (like, no butternut squash, obviously). Switch up the avocado sauce for marinara sauce. Eat them like veggie burgers. The power is in your hands.
For the fritters:
- 4 cups water
- 1 cups 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 salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- ⅛ teaspoon ground chili powder
- 3 tablespoons green onions, thinly sliced
- 1 large egg, whisked
- 2 tablespoons vegetable oil
For the sauce:
- ½ cup plain Greek yogurt
- ½ medium sized ripe avocado
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
For the 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.
Scoop out a large spoonful of the mixture into the 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.
For the sauce: In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.