Vegetable Fritters with Garlic Herb Dipping Sauce
User Reviews
4.9
Vegetable Fritters with Garlic Herb Dipping Sauce
Description
This recipe starts by preparing the garlic herb dipping sauce, mixing sour cream with dried parsley, oregano, basil, garlic powder, onion powder, salt, and pepper. Allowing the dip to chill helps meld the flavors. Meanwhile, the vegetables—broccoli florets and corn (usually frozen), grated carrot, and sliced green onions—are prepared and combined with flour, eggs, and seasoning to form a batter.
The fritters are cooked in a hot skillet with cooking oil in small dollops, pressed flat and fried until deep golden on both sides, yielding a crisp exterior with tender vegetable interior. The mixture of broccoli, corn, and carrot provides a balance of textures and gentle sweetness from the corn and carrot.
Served with the garlicky herb sour cream dip, the fritters are suited as appetizers, snacks, or side dishes. They offer a way to enjoy mixed vegetables in a handheld form.
The notes mention substituting other vegetables totaling a similar volume if desired, allowing flexibility in ingredients while maintaining batter consistency.
Ingredients
Garlic Herb Dipping Sauce
- 1/2 cup sour cream $0.22
- 1/2 tsp parsley $0.05, dried
- 1/4 tsp oregano $0.03, dried
- 1/4 tsp basil $0.03, dried
- 1/8 tsp garlic powder $0.02
- 1/8 tsp onion powder $0.02
- 1/8 tsp salt $0.02
- 1/8 tsp black pepper $0.02
Vegetable Fritters
- 1/2 lb. broccoli floret $1.30, frozen
- 1 cup corn $0.35, frozen
- 1 carrot $0.07
- 3 green onions $0.30
- 1/4 tsp garlic powder $0.02
- 1 tsp salt $0.05
- 1/2 cup all-purpose flour $0.08
- 2 large egg $0.47
- 3 Tbsp neutral cooking oil $0.12, generic cooking oil
Instructions
- Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
- Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
- Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
- Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it's in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel lined plate.
- Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.
Notes
- Use approximately 3.5 cups of finely chopped or shredded vegetables in total if substituting the broccoli, corn, and carrot with other vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33 fritters each
Amount Per Serving
Calories 406.27 kcal
% Daily Value*
| Serving | 3fritters | |
| Calories | 406.27kcal | 20% |
| Carbohydrates | 33.77g | 11% |
| Protein | 11.5g | 23% |
| Fat | 25.53g | 39% |
| Sodium | 992.73mg | 41% |
| Fiber | 5.93g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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