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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup sour cream ($0.22)
- 1/2 tsp dried parsley ($0.05)
- 1/4 tsp dried oregano ($0.03)
- 1/4 tsp dried basil ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp onion powder ($0.02)
- 1/8 tsp salt ($0.02)
- 1/8 tsp pepper ($0.02)
- 1/2 lb. frozen broccoli florets ($1.30)
- 1 cup frozen corn ($0.35)
- 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 eggs ($0.47)
- 3 Tbsp cooking oil ($0.12)
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.