Cauliflower & Carrot Fritters with Feta Yogurt Sauce

And I am back! Wow, it is funny how much a stomach virus can make you crumble under its wrath.Rest assured ( and I did get ALOT of rest) I am back in action and ready to share a delicious recipe with you!

I had a huge head of cauliflower in the fridge. What is a foodie to do? Go to Pinterest of course. Cauliflower crust pizza, tots and puree. Been there, done that. Cauliflower and carrot fritters? Couldn't wait to try! I like these fritters because they are so versatile. You can sub in zucchini, onion, beans or any type of cheese you like. And the lemony feta yogurt.... divine. It is a perfect sweet and salty pairing. Here is a quick tip for the fritters, make sure you refrigerate them for a couple of hours before pan frying. It helps them stick together and stops them from breaking apart. If they happen to fall apart just go with it and scramble the mixture. Topping these fritters with a poached egg would be delicious for a brunch treat!

Cauliflower & Carrot Fritters with Feta Yogurt Sauce

Adapted from Oh My Veggies!

Ingredients:

2 cups cauliflower florets

1 cup baby carrots carrots

1 jalapeno (seeded,chopped)

3/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/4 cup feta cheese

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (optional)

2 green onions, chopped

1 egg, lightly beaten

2 tablespoons olive oil

Feta Yogurt Sauce

1/2 cup 0% Greek yogurt

juice of 1/2 a lemon

2 tablespoons crumbled feta

1 tsp olive oil

salt & pepper

Directions:

1.Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well.

2. Place the cauliflower and carrots on a few layers of paper towels and pat dry. 

3. Transfer to a cutting board and finely chop.Also finely chop jalapeno.

4. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheeses, salt, pepper, green onions, and 

5. Use an ice cream scoop to make similar sized patties and lay of a cookie sheet. Place in fridge for 1-2 hours. 

6. Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Place each fritter in the pan and  using a spatula to flatten each fritter.

7. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.

8. Mix all ingredients for sauce and whisk until ingredients are combined.