Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Fat: 12.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 12g
  • Carbohydrate: 22.1g
  • Fiber: 2.6g
  • Cholesterol: 60mg
  • Iron: 1.7mg
  • Sodium: 551mg
  • Calcium: 272mg

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. 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. 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.
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