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Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield

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

These quick, crispy fritters are packed with vegetables and get supercrisp in the pan. Omit the red pepper if you prefer a little less heat.

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

Nutrition 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

How to Make It

  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.