Vegetable Fritters with Garlic Herb Sauce

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.

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.

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.

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.

Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.

HOW TO MAKE VEGETABLE FRITTERS – STEP BY STEP PHOTOS

Make the garlic herb dipping sauce first so the flavors have a little time to blend. This is basically just sour cream plus my All-Purpose Garlic Herb Seasoning (a half batch). It also makes a great chip dip! Stir together ½ cup sour cream, ½ tsp dried parsley, ¼ tsp dried oregano, ¼ tsp dried basil, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp salt, and ⅛ tsp pepper. Refrigerate the dip until ready to serve.

Thaw ½ lb. frozen broccoli florets and 1 cup frozen corn. Finely chop the broccoli florets.

Peel and shred one carrot (about 1 cup once shredded). Slice 3 green onions.

Add the broccoli, carrot, corn, and green onion to a large bowl.

Stir until everything is evenly combined and coated in batter.

Cook the fritters in batches of 3 to 4 at a time, in a non-stick skillet (any type of non-stick, like cast iron, ceramic, or teflon). Add 1 Tbsp cooking oil to the skillet before each batch and heat over medium until the skillet is hot and the oil shimmering. Once hot, add the batter, ¼ cup at a time, pressing it down into a pancake once it’s in the skillet. Cook for about 3 minutes on each side or until deeply golden brown.

Transfer the cooked vegetable fritters to a paper towel lined plate before cooking the next batch.

Once they’re all cooked, serve warm with the garlic herb sauce for dipping!