Veggie Fritters

Hi everyone! Since I’m now fairly limited in what I can eat, I have been searching for new recipes. I found this one on Pinterest from Jessica Gavin’s blog. I pretty much followed it to a “t,” but I made some substitutions as needed.

Fritter Ingredients:

  • Grated vegetables of choice (I used one of each: zucchini, carrot, purple carrots parsnip, and 3 radishes) You can use any of the following: carrots, zucchini, squash, broccoli, radishes, parsnips, eggplant, etc. You can buy shredded versions at the grocery store to save time!
  • 1/2 cup whole wheat flour
  • 1/3 cup Parmesan cheese
  • 1 teaspoon cumin
  • 2 pinches kosher salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 handful of green onions, chopped
  • 1/4 cup half and half or 1 egg, whisked
  • 2 tablespoons olive oil
  • 2 tablespoons avocado oil

Avocado Jalapeno Yogurt Topping:

  • 1/2 cup plain Greek yogurt
  • 1 ripe avocado, mashed
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chives
  • 1 jalapeno, chopped and de-seeded
  • 1 teaspoon lime juice (fresh or bottled)

Fritter Directions:

Bring 4-6 cups of water to a boil. Boil shredded/grated veggies for about 3-5 minutes. Strain veggies and let cool. Once cooled, wrap veggies in paper towels and squeeze out excess water.

In a mixing bowl, combine veggies, whole wheat flour, cumin, salt, garlic salt, chili powder, minced garlic, pepper, green onions, half & half (or whisked egg), and 1 tablespoon of avocado oil.

Heat 1 tablespoon of olive oil and 1 tablespoon of avocado oil in skillet over medium heat. Wait for skillet to heat up. Your skillet should be properly heated through, but not to the point that the fritters sizzle when they hit the pan. I recommend putting your heat on just under medium.

While your skillet is heating, form your fritter patties. You can make them as thick or thin as you like, but just adjust your heat accordingly — the thicker the patty, the longer it will need to cook on a lower heat to prevent burning.

Cook the fritters until golden brown on each side, approximately 4-6 minutes on each side. Cook about 4 at a time so as not to crowd the pan. Once done, put fritters aside on a paper towel to soak up any excess oil and drizzle some Parmesan on top while hot.

Avocado Jalapeno Yogurt Topping:

Combine all ingredients and whip together. Dollop a teaspoon or so on top of each fritter when serving.

Serve with fresh sliced avocado, if desired.
Serve with fresh sliced avocado, if desired.

I hope you enjoy this recipe! I know I sure did! Let me know what changes you make!

xoxo,

Candice

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