▢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
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CABBAGE SOUP
