Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

By 1buttons

Hannah Klinger, Cooking Light

NOVEMBER 2013

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.