Veggie Griddle Fritters with Herbed Yogurt Dip

Veggie Griddle Fritters with Herbed Yogurt Dip

  • Cook Time

    10 min

  • servings

    12

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What You'll Need

INGREDIENTS

Herbed Yogurt Dip:

  • 1 cup plain Greek yogurt
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp each finely chopped fresh chives and dill
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

 

Veggie Fritters:

  • 1 1/2 cups packed shredded carrots
  • 1 1/2 cups packed shredded zucchini
  • 1/2 cup grated onions
  • 1/2 cup frozen corn kernels, thawed
  • 4 tsp finely chopped fresh chives
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
What To Do
  1. Herbed Yogurt Dip: Stir together yogurt, parsley, chives, dill, lemon zest, lemon juice, oil, garlic, salt and pepper until blended. Refrigerate for 30 minutes.
  2. Veggie Fritters: Place carrots, zucchini and onion in colander to drain. Squeeze out excess moisture with your hands; discard liquid. Transfer mixture to large bowl; add corn, chives and garlic. Stir in eggs until coated; add flour, baking powder, salt and pepper, stirring until combined.
  3. Meanwhile, PREHEAT Bella Copper Ceramic Griddle to 375°F.
  4. Drop 2-tbsp mounds of batter onto griddle, about 1 inch apart. Cook, in batches, turning once, for 5 to 6 minutes or until fritters are golden brown on the outside and set in center. Serve with Herbed Yogurt Dip for dipping.

Tip: Substitute all-purpose flour for gluten-free flour if desired.

Nutrition Facts

  • Per 1/12 of recipe
  • Calories 90
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 250mg
  • Carbohydrate 9g
  • Fibre 1g
  • Sugars 2g
  • Protein 4g

Light and crispy, these gluten-free fritters make a tasty party appetizer.