Ingredients
- 4 cups water
- 1 cup broccoli stems (matchstick-cut or pre-cut broccoli slaw)
- 1 cup pre-matchstick-cut carrots
- 1 cup zucchini (matchstick-cut use a cheese grater)
- 1/2 cup whole wheat flour
- 1/3 cup low fat Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1/4 tsp. chili powder
- 1 large egg (whisked)
- 2 Tbsp. vegetable oil
- Avocado Yogurt Dipping Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 of a medium-sized avocado
- 1 tsp. fresh dill (chopped)
- 1 tsp. fresh chives (chopped)
Instructions
Vegetable Fritters:
- Boil water. Cook broccoli, carrots and zucchini for 4 minutes. Drain.
- Pat broccoli mixture dry with paper towels. Roughly chop.
- Combine broccoli mixture and flour in a large bowl.
- Stir in cheese, salt, pepper, cumin, and chili powder into the broccoli mixture. Stir in whisked egg until mixture is evenly combined.
- Heat oil in a large nonstick skillet over medium heat.
- Form 1/4 cup of the broccoli mixture by hand into a ball.
- Add ball to the pan and flatten slightly with a spatula. 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.
Avocado Yogurt Sauce:
- In a blender or large bowl, combine yogurt, avocado, dill and chives. Serve with fritters.
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