These Crispy Vegetable Fritters with Avocado Yogurt Sauce are a delightful way to enjoy a variety of vegetables in a crunchy, savory bite. Perfect for a snack or a side dish, these fritters combine broccoli, carrots, and zucchini, creating a harmonious blend of flavors and textures. Paired with a creamy avocado yogurt sauce, they make for a nutritious and delicious treat that everyone in the family will love.
In our household, these fritters have become a beloved staple, especially on busy weeknights or lazy weekends. My husband and kids adore them, often sneaking a few straight from the pan before they even make it to the table. The recipe has evolved over time, becoming a go-to for us whenever we crave something crispy and satisfying. I still remember the first time I made them, hoping they’d be a hit—and they exceeded all expectations! Now, it’s a dish that brings smiles and eager appetites every time.
Why These Crispy Vegetable Fritters
- Versatile Vegetables: Broccoli, carrots, and zucchini provide a mix of textures and nutrients.
- Flavorful Seasoning: Cumin, garlic salt, and chili powder add a delightful kick.
- Easy Preparation: Simple steps make this recipe accessible even for busy cooks.
- Nutritious and Delicious: Packed with veggies and protein-rich egg, these fritters are both healthy and tasty.
- Creamy Dipping Sauce: The avocado yogurt sauce offers a cool, creamy contrast to the crispy fritters.
Ingredients
Vegetable Fritters:
- 4 cups (950 ml) water
- 1 cup (150 g) broccoli stems, cut into matchsticks (or use pre-cut broccoli slaw)
- 1 cup (120 g) carrots, cut into matchsticks
- 1 cup (120 g) zucchini, cut into matchsticks
- ½ cup (60 g) all-purpose flour or white whole wheat flour
- ⅓ cup (30 g) parmesan cheese, grated
- ½ teaspoon (2.5 g) kosher salt
- ⅛ teaspoon (0.5 g) black pepper
- 1 teaspoon (2 g) ground cumin
- ¼ teaspoon (1 g) garlic salt
- ⅛ teaspoon (0.5 g) ground chili powder
- 3 tablespoons (15 g) green onions, thinly sliced
- 1 large egg, whisked
- 2 tablespoons (30 ml) vegetable oil
Avocado Yogurt Sauce:
- ½ cup (120 g) plain Greek yogurt
- ½ medium ripe avocado
- 1 teaspoon (1 g) fresh dill, chopped
- 1 teaspoon (1 g) fresh chives, chopped
Directions
- Prepare the Vegetables: Bring the water to a boil in a medium saucepan. Add the broccoli, carrots, and zucchini, and cook for 4 minutes. Drain and pat dry with paper towels. Roughly chop the vegetables so they hold together in fritters.
- Mix the Fritter Batter: In a large bowl, combine the chopped vegetables with flour, parmesan, salt, pepper, cumin, garlic salt, chili powder, and green onions. Add the whisked egg and mix until everything is well coated and combined.
- Cook the Fritters: Heat a large nonstick skillet over medium heat and add the vegetable oil. Form the vegetable mixture into balls using about ¼ cup of the mixture for each fritter. Place them in the skillet and flatten slightly with a spatula. Cook 3-4 fritters at a time, for about 4 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining mixture.
- Make the Dipping Sauce: In a blender, combine the Greek yogurt, avocado, dill, and chives until smooth. Serve the fritters warm with the avocado yogurt sauce on the side.
Notes
- Substitutions: You can use any combination of vegetables you like. Sweet potatoes or bell peppers can be great additions.
- Cooking Tips: Make sure the vegetables are well-dried before mixing to avoid excess moisture in the fritters.
- Nutritional Information: These fritters are a good source of fiber, vitamins, and protein, making them a healthy snack or side dish option.
