These are really great. I was concerned at first, as the "batter" looked a bit dry and flour-y. But I forged ahead, and flattened them with the spatula pretty thin -- about 1/3-1/2 inch. They cooked up wonderfully, and me, my husband, and our five-year-old daughter enjoyed them. We dipped ours in the yogurt, our daughter chose ketchup. You could also easily cook them up a little bigger and thicker and use them as veggie burgers. The only minor change I made was to use 3 tablespoons of oil instead of 2 in the pan, just to make sure they crisped up very nicely. And I left out the hot pepper, because of our daughter, and instead ground in some black pepper. I'll be making this again for sure.
Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce
AlexaVT Posted: 10/27/13
amateurcook Posted: 12/30/13
These are so awesome. I did some tweaking. I agree using the food processor saves alot of time and definitely easier than chopping. I doubled the cheese as that is what my family prefers. I also made small patties squeezing out any juice and putting on a tray and putting in the freezer 20-30 min so they set and don't fall apart. I coated with Italian Bread Crumbs before frying as it gave them a really nice crisp coating. We tried w/o the coating and prefer the coated ones. I will definitely be making these again.
DeniseNewlon Posted: 01/11/14
Love these. So good to even snack on or for lunch
RHKolowe Posted: 01/28/14
Yummy! I'm gluten free so I subbed a GF flour with wonderful results! I would serve these to guests. The recipe was quicker and easier than I expected. I'll be making these again!
detailaddict Posted: 11/11/13
These were quick and easy to assemble; I steamed the vegetables (rather than boil) and pulsed them with the other ingredients in a food processor. They also cooked up quickly, but I ended up with only 7 patties. The flavor was good, although the texture on the inside was a bit slimy. I would make these again but maybe cook them longer at at lower temperature to be sure the egg is cooked. I served these with CL Celeriac Soup.
lgrignon Posted: 11/11/13
These are really good - they are hearty enough to be eaten as an entree. I used cauliflower instead of carrots since I didn't have any carrots. So yummy, added a little more salt and topped w/ shredded cheddar cheese.
potatomelon Posted: 01/22/14
I love these fritters. They're quick and easy for a week night, and they're delicious as leftovers. I've also made them substituting yellow onion for green, and added a little garlic salt. I use just a touch less flour than the recipe calls for. Packing them into a measuring cup and using that to press down into patties gives a nice shape and helps them hold together.