Vegetable Fritters with Creamy Broccoli Sauce
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
3
Description
Vegetable fritters with creamy broccoli sauce
Ingredients
- Carrot - 52.9 oz
- Young zucchini - 10.6 oz
- Dill - 1.1 oz
- Scallions - 1.1 oz
- Wheat Flour - 4 tablespoons
- Kefir - 3 fl oz
- Activated Baking Soda - ¼ teaspoon
- Balsamic Vinegar - 1 tablespoon
- Onion - 5.3 oz
- Broccoli - 5.3 oz
- Sour Cream - 5.3 oz
- 10% cream - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Breadcrumbs - to taste
- Butter - 2 tablespoons
- Ground Dried Garlic - to taste
Step by Step guide
Step 1
Grate the zucchini and carrot on a fine grater.
Step 2
Chop the green onion and dill into the mixture.
Step 3
Season the mixture with salt and pepper to your taste.
Step 4
Mix in the flour until the mixture is homogeneous.
Step 5
Add the baking soda and kefir.
Step 6
Let the batter rest for 20 minutes at room temperature.
Step 7
While the batter is resting, prepare the sauce. Chop the broccoli and onion into small pieces, sauté them in butter until soft. Then add the sour cream and cream and blend with an immersion blender. Simmer on low heat for no more than 5 minutes. The sauce has a delicate taste; if you like it spicy, you can season it with spices or add ground garlic to your taste.
Step 8
Form the vegetable patties, coat them in breadcrumbs or a mixture of breadcrumbs and bran, and fry until golden brown. You can also make them without the breadcrumb mixture; in this case, the fritters will be softer without a crust. I prepare them both ways.
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