Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

These quick, crispy fritters are packed with vegetables and get super crisp in the pan. Omit the red pepper if you prefer a little less heat. I love these fritters. They're quick and easy for a week night, and they're delicious as leftovers. I've also made them substituting yellow onion for green, and added a little garlic salt. I use just a touch less flour than the recipe calls for. Packing them into a measuring cup and using that to press down into patties gives a nice shape and helps them hold together.

Photo by Diane H.
Adapted from myrecipes.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

4

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • Ingredients

  • 4

    cups water

  • 2

    cups broccoli florets

  • 1

    cup matchstick-cut carrots

  • 2.25

    ounces all-purpose flour (about 1/2 cup)

  • 1.5

    ounces Parmesan cheese, grated (about 1/3 cup)

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon ground red pepper

  • 2

    green onions, thinly sliced

  • 1

    large egg

  • 2

    tablespoons olive oil

  • 1

    cup plain low-fat yogurt

  • 2

    teaspoons chopped fresh dill

Directions

Preparation 1. Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, pepper, onions, and egg to broccoli mixture; stir to combine. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 7 times to form 8 fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.

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