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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

potatomelon's Review

Moonbeam97
January 22, 2014
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.

amateurcook's Review

jcoppard
December 30, 2013
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.

Shortcut alert!

WLBETH
March 15, 2017
These were delicious! I took a shortcut and used rainbow slaw - purchased in the produce aisle, so it was already chopped up. I steamed for 2 minutes in the microwave and proceeded from there. Delicious, and it includes  red cabbage too for a bonus! I added lemon juice and garlic to the yogurt sauce too.  Big hit with my kids too! 

Ashlanta's Review

potatomelon
March 04, 2015
Delicious! I used fresh carrots and frozen broccoli florets. They came out great. Like wlbeth, I too skipped the yogurt sauce and served them plain. Would be good with a little garlic perhaps?

illinicheme's Review

amateurcook
August 24, 2014
My husband really liked these, although he plans to add a bit more salt next time. I don't like broccoli at all, but could still eat these. Not my favorite dish in the world, but edible broccoli? Winner!

jcoppard's Review

lgrignon
August 23, 2014
N/A

WLBETH's Review

Ashlanta
July 10, 2014
These were excellent and a great way to use up leftover broccoli. Did not make the yogurt sauce - just served them as is.

RHKolowe's Review

DeniseNewlon
January 28, 2014
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!

DeniseNewlon's Review

mleiwant
January 11, 2014
Love these. So good to even snack on or for lunch

lgrignon's Review

Alexa
November 11, 2013
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.