Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce Recipe
Photo: Jason Wallis; Styling: Cindy Barr

 

These quick, crispy fritters are packed with vegetables and get supercrisp in the pan. You can omit the red pepper for a little less heat, if you wish.

Yield:

Serves 4 (serving size: 2 fritters and 1/4 cup yogurt mixture)

Recipe from

Nutritional Information

Calories 244
Fat 12.3 g
Satfat 3.8 g
Monofat 6.6 g
Polyfat 1.3 g
Protein 12 g
Carbohydrate 22.1 g
Fiber 2.6 g
Cholesterol 60 mg
Iron 1.7 mg
Sodium 551 mg
Calcium 272 mg

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

Preparation

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.

Note:

Hannah Klinger,

November 2013
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