VEGETABLE FRITTERS

INGREDIENTS:

- 4 cups water

- 1 cup broccoli, stems, matchstick-cut (or pre-cut broccoli slaw)

- 1 cup carrots, matchstick-cut

- 1 cup zucchini, matchstick-cut

- 1/2 cup all-purpose flour, or white whole wheat flour

- 1/3 cup Parmesan cheese

- 1/2 teaspoon salt

- 1/8 teaspoon black pepper, ground

- 1 teaspoon cumin, ground

- 1/4 teaspoon garlic salt

- 1/8 teaspoon chili powder, ground

- 3 tablespoons green onions, thinly sliced

- 1 large egg, whisked

- 2 tablespoons vegetable oil, Crisco

Avocado Yogurt Sauce-

- 1/2 cup greek yogurt, plain

- 1/2 medium-sized 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; 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 to pan; 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.

(Source: https://www.jessicagavin.com/crispy-vegetable-fritters-with-avocado-yogurt-sauce/)