April 15, 2017
Dinner, Side Dishes, Vegetables,
Broccoli, Carrot, Appetizers, Onions, Southern, Budget-Friendly, Kid Pleaser, Quick Meals, Brunch, Weeknight Meals, Boil, Skillet, Vegetarian, Make it from scratch, Kosher Dairy more
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"Crispy fried fritters packed with vegetables. They aren't deep fried, so they aren't as unhealthy as they sound!"
Place 4 cups water, broccoli, and carrots in a saucepan; bring to a boil. Cook for 4 minutes; drain.
Pat the broccoli mixture dry with a paper towel and finely chop.
Place the broccoli mixture and flour in a large bowl. Stir to coat. Add cheese, salt, pepper, green onions and eggs to the broccoli mixture. Stir to combine.
Heat a large, nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour the mixture into the pan, flattening slightly. Repeat 7 times to form 8 fritters.
Cook 4 minutes on each side or until golden brown.
Combine the yogurt and dill in a small bowl. Serve the sauce with the fritters.
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