Appetizers & Snacksbudgetbytes4.9
Vegetable Fritters with Garlic Herb Dipping Sauce
Use up your leftover frozen and fresh vegetables in this easy and flavorful vegetable fritters recipe, with a side of homemade garlic herb dipping sauce!
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
- ●microwave
- ●skillet
📝 Preparation Steps
1
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.
tsp salt ($0.02)1/8salt ($0.05)1 tsp
2
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.
carrot ($0.07)1
3
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.
carrot ($0.07)1large eggs ($0.47)2tsp salt ($0.02)1/8salt ($0.05)1 tsp
4
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.
cooking oil ($0.12)3 Tbsp
5
Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.
Nutrition Facts
calories
406.27 kcal
fat Content
25.53 g
serving Size
3 fritters
fiber Content
5.93 g
sodium Content
992.73 mg
protein Content
11.5 g
carbohydrate Content
33.77 g
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