Sign up for our monthly email!
Ingredients
- 4 cups water
- 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
- 1 cup pre-matchstick-cut carrots
- 1 cup zucchini, matchstick-cut (use a cheese grater)
- 1/2 cup whole wheat flour
- 1/3 cup low fat Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 large egg, whisked
- 2 tablespoons vegetable oil
- Avocado Yogurt Dipping Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 of a medium-sized avocado
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh chives, chopped
Instructions
Vegetable Fritters:
- Boil water. Cook broccoli, carrots and zucchini for 4 minutes. Drain.
- Pat broccoli mixture dry with paper towels. Roughly chop.
- Combine broccoli mixture and flour in a large bowl.
- Stir in cheese, salt, pepper, cumin, and chili powder into the broccoli mixture. Stir in whisked egg until mixture is evenly combined.
- Heat oil in a large nonstick skillet over medium heat.
- Form 1/4 cup of the broccoli mixture by hand into a ball.
- Add ball to the pan and flatten slightly with a spatula. 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.
Avocado Yogurt Sauce:
- In a blender or large bowl, combine yogurt, avocado, dill and chives. Serve with fritters.
Nutritional Information
Serving Size: 2-3 fritters
Calories: 320
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Total Sugar: 3 g
Sodium: 199 mg
Carbs: 12 g
Protein: 23 g
Source:
Shape Your Future