I didn’t make the yogurt-dill sauce. 😦 But, I DID make the fritters, and they were excellent! The batter was so thick, I was sure it wasn’t going to turn out well, but they really stayed together while cooking, were easy to flip, and tasted really good! We all liked these. I made a little sour cream dip for them instead of the yogurt.
Crispy Broccoli-Carrot Fritters with Yogurt-dill Sauce
(Cooking Light, Nov. 2013)
4 cups water
2 cups broccoli florets
1 cup matchstick-cut carrots
2.25 ounces all-purpose flour (about 1/2 cup)
1.5 ounces Parmesan cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 green onions, thinly sliced
1 large egg
2 tablespoons olive oil
1 cup plain low-fat yogurt
2 teaspoons chopped fresh dill
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.
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.