Crispy Vegetable Fritters with Avocado Yogurt Sauce

Directions

• To Make Vegetable Fritters
• In a medium-sized saucepan, bring 4 cups of water to a boil. Add broccoli, carrots and zucchini, and cook for 4 minutes; drain.
• Pat veggies dry with paper towels then roughly chop. Combine veggie mixture and flour in a large bowl; stir to coat.
• Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions. Stir in whisked egg until broccoli mixture is evenly combined.
• Heat oil in a large nonstick skillet over medium heat. Swirl to coat.
• Form ¼ cup of broccoli mixture into a ball. Place in pan and flatten slightly with a spatula; cook 3-4 fritters at a time. Cook for 4 minutes on each side or until golden brown.
• Transfer to a plate lined with a paper towel to soak up excess oil. With remaining broccoli mixture.
• To Make Avocado Yogurt Sauce
• Combine yogurt, avocado, dill and chives in a blender. Blend until creamy and pour into a small bowl.
• Serve yogurt mixture with fritters. Enjoy!