CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

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Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 6 fritters

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
  • 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

Instructions
 

  • 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 1/2 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.
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