Photo: Jason Wallis; Styling: Cindy Barr 
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

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

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!

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

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

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

August 23, 2014

WLBETH's Review

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

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

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

lgrignon's Review

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.