Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 6

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.

Hannah Klinger
Recipe by Cooking Light November 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

244 calories; fat 12.3g; saturated fat 3.8g; mono fat 6.6g; poly fat 1.3g; protein 12g; carbohydrates 22.1g; fiber 2.6g; cholesterol 60mg; iron 1.7mg; sodium 551mg; calcium 272mg.
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