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–+ servings

Veggie Fritters for Kids

Print Recipe
Course Snack
Keyword Heather's Recipes, vegetables, veggies, snacks
Total Time 30 minutes
Servings 8
Calories 120

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 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.

Nutrition

Calories: 120kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 222mg | Potassium: 270mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2976IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 1mg