Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce


Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce
From Cooking Light November 2013

Made by Stephanie O. for the 2014 CSA Member Appreciation Potluck


  • 4 cups water
  • 2 cups broccoli florets
  • 1 cup matchstick-cut carrots
  • 1/2 cup all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 onion, finely diced
  • 1 large egg
  • 2 Tablespoons olive oil
  • 1 cup plain low-fat yogurt
  • 2 teaspoons chopped fresh dill
  • 1 clove garlic, minced
  • juice of 1/2 lime


  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, dill, garlic lime juice and salt to taste in a small bowl. Serve yogurt mixture with fritters.
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