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Vegetable Fritters with Avocado Bleu Cheese Dip

These vegetable fritters are great for an appetizer or a side dish with lunch or dinner.


2 Carrots

2 Potato

3 Garlic cloves

1 Turnip

2 Zucchini, medium

1 Onion, small

1 Sweet potato, medium

3 Eggs, large

3/4 c All-purpose flour

1 tbsp Thyme, fresh

1 tbsp Rosemary, fresh

1/2 tsp Salt

1 tsp Pepper

1/2 tsp Cayenne


1 c Greek yogurt

1/2 c Bleu cheese

1 Avocado, small, ripe

1 tbsp Lemon juice

1/2 tsp Dill

4 tbsp Olive oil

Peel and wash carrots, potatoes, turnip and sweet potato. Peel and chop onion and wash and chop zucchini. To prepare fritters, first fit seven-cup food processor with shredding blade, attach lid turn unit on high. One at a time, feed carrots, potatoes, turnip, onion, sweet potato and zucchini into feed tube and press through with food pusher. When complete, remove vegetables from the processor into a clean dish towel and wring out excess water. Next, put the shredded vegetables in medium size bowl, beat the eggs and then add flour, eggs, thyme, rosemary, salt, pepper and cayenne. Mix well until combined.

Next, prepare the dip, or you can also make it ahead of time. Fit seven-cup food processor with bowl and multi-purpose blade. Add yogurt, blue cheese, avocado, lemon juice, dill, salt and pepper to taste to bowl, secure lid, and turn on high until smooth. Chill the dip until ready to serve.

Heat olive oil in a heavy sauté pan on medium-high heat and make 12 round fritters approximately 3" in diameter. Fry each fritter about three minutes per side in batches until golden brown. Serve with dip on the side.

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