▢1 teaspoon cumin, ground
▢¼ teaspoon garlic salt
▢⅛ teaspoon chili powder, ground
▢3 tablespoons green onions, thinly sliced
▢1 large egg, whisked
▢2 tablespoons vegetable oil
Avocado Yogurt Sauce
▢½ cup plain greek yogurt
▢½ medium avocado, ripen
▢1 teaspoon dill, chopped fresh
▢1 teaspoon chives, chopped fresh
Instructions
Vegetable Fritters
– 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 and 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 and swirl to coat.
– Form ¼ 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.
Equipment
My grandma made this for us growing up! The flavors felt like an sweet explosion in your mouth
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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