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Crispy Vegetable Fritters with Avocado Yogurt Dipping Sauce Recipe

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4.4 from 5 reviews

These Crispy Vegetable Fritters are a delightful and healthy appetizer or side dish featuring broccoli, carrots, and zucchini bound with parmesan cheese and spices, pan-fried to golden perfection. Served with a creamy avocado yogurt dipping sauce flavored with fresh dill and chives, these fritters are perfect for a tasty and nutritious snack or light meal.

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, grated
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon ground chili powder
  • 3 tablespoons green onions, thinly sliced
  • 1 large egg, whisked
  • 2 tablespoons vegetable oil (for frying)

Avocado Yogurt Sauce

  • ½ cup plain Greek yogurt
  • ½ medium ripe avocado
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh chives, chopped

Instructions

  1. Boil the vegetables: Bring 4 cups of water to a boil in a medium-sized saucepan. Add the matchstick-cut broccoli, carrots, and zucchini and cook for 4 minutes until slightly tender. Drain well.
  2. Prepare the vegetable mixture: Pat the cooked vegetables dry thoroughly with paper towels to remove excess moisture. Roughly chop the vegetables so the fritter mixture can hold together well. Place them in a large mixing bowl and stir in the flour to coat evenly.
  3. Add seasonings and binders: Stir in the grated parmesan cheese, kosher salt, black pepper, ground cumin, garlic salt, chili powder, and sliced green onions into the vegetable mixture. Then add the whisked egg and mix until all ingredients are evenly combined.
  4. Heat the pan: Heat a large nonstick skillet over medium heat and add the vegetable oil, swirling to coat the surface evenly.
  5. Form and cook fritters: Using your hands, scoop ¼ cup portions of the vegetable mixture and form into balls. Place 3 to 4 balls into the hot pan, flatten each slightly with a spatula, and cook for 4 minutes on each side or until golden brown and crispy.
  6. Drain excess oil: Remove cooked fritters and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining mixture.
  7. Prepare avocado yogurt sauce: In a blender or small bowl, combine plain Greek yogurt, ripe avocado, chopped fresh dill, and chives. Blend or mix until smooth and creamy.
  8. Serve: Plate the crispy vegetable fritters alongside the avocado yogurt dipping sauce and serve warm.

Notes

  • Drying the cooked vegetables thoroughly before mixing is crucial for crispy fritters.
  • You can substitute white whole wheat flour for all-purpose flour for a slightly healthier option.
  • If preferred, adjust spices to taste, reducing chili powder for less heat.
  • The avocado yogurt sauce can be prepared in advance and stored in the refrigerator.
  • These fritters are best enjoyed fresh but can be reheated in a skillet to maintain crispiness.
  • For a vegan version, substitute the egg with a flax egg and use vegan cheese or omit cheese.

Find it online: https://miracooking.com/crispy-vegetable-fritters-with-avocado-yogurt-dipping-sauce-recipe/