How To Make Cauliflower & Squash Fritters with Mint & Feta Dip
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small head of cauliflower, grated
- 1 small zucchini, grated
- 1/2 cup all-purpose flour
- 2 green onions, chopped
- 2 cloves of garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- Vegetable oil, for frying
- For the mint & feta dip:
- 1/2 cup Greek yogurt
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh mint leaves, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
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In a large bowl, combine the grated cauliflower, grated zucchini, flour, green onions, minced garlic, cumin, paprika, salt, and black pepper. Mix well.
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Add the beaten eggs to the cauliflower mixture and stir until everything is well combined.
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Heat vegetable oil in a large skillet over medium heat.
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Spoon about 2 tablespoons of the cauliflower mixture onto the skillet and press it down slightly to form a fritter. Repeat with the remaining mixture, leaving some space between each fritter.
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Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and transfer to a plate lined with paper towels to drain excess oil.
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To make the mint and feta dip, combine Greek yogurt, crumbled feta cheese, chopped mint leaves, lemon juice, salt, and pepper in a bowl. Stir well until all the ingredients are well incorporated.
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Serve the cauliflower and squash fritters warm with the mint and feta dip on the side.
Nutrition
- Calories : 280kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 107mg
- Sodium : 343mg
- Total Carbohydrates : 33g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 14g
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