I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea...
I know that vegetables haven’t been given the best rep in terms of taste, but that’s because there doesn’t seem to be many well-known recipes out there to let them shine!
This recipe is sure to speak to your taste buds. It has a mouthwatering flavor to it that everyone is sure to love. Even the pesky eaters love this recipe, which also makes it a great snack for the kids! Not a week goes by when I don’t make a batch of these scrumptious fritters. They’re great for snacking on or pairing with zucchini pesto pasta! Sometimes I’ll double or triple this recipe so I can store them in the freezer and heat them up when I don’t feel like cooking but want to eat something yummy and healthy. This recipe is something I recommend you put on your “things I want to eat” bucket list! So why not check that off now.
This recipe takes about 35 minutes from start to finish and makes 6-8 fritters.
- 4 cups water
- 1 cup broccoli stems (matchstick-cut)
- 1 cup carrots (matchstick-cut)
- 1 cup zucchini (matchstick-cut)
- 1/2 cup whole wheat flour (or all-purpose)
- 1/3 cup Parmesan cheese
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 large egg whisked
- 3 tablespoons green onions thinly sliced
Avocado Yogurt Sauce
- 1/2 cup plain greek yogurt
- 1/2 medium-sized ripe avocado
- 1 teaspoon fresh chopped dill
- 1 teaspoon fresh chopped chives
- For your sauce, combine yogurt, avocado, dill, and chives in a blender; transfer to a small bowl and keep refrigerated until your fritters are ready to serve.
- Chop broccoli, carrots, and zucchini into matchsticks.
- In a medium sized saucepan, bring 4 cups of water to a boil and add the vegetables you chopped into matchsticks for 4 minutes; drain.
- With paper towels, gently dry off the vegetables and chop into slightly smaller pieces so that fritter can hold together.
- Place your chopped vegetables and flour in a large bowl and mix until coated. Add your cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
- Heat a large nonstick skillet over medium heat. Add vegetable oil to a pan and swirl around to cover the surface. Roll ¼ cup of the broccoli mixture by hand into a ball. Add ball into a pan and flatten slightly with an oiled spatula. You may have to cook a few at a time depending on the size of your pan. Cook for 2-4 minutes on each side or until golden brown. Place the fritters on a plate and pat excess oil with paper towel.
- Take avocado yogurt sauce out of the refrigerator and serve with fritters.