Garden Vegetable Skillet Fritters with Avocado Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Garden Vegetable Skillet Fritters

• 1 medium sweet potato, peeled

• 2 medium white potatoes, peeled

• 1 medium zucchini

• ½ of a large red bell pepper, seeded

• ½ large sweet onion, peeled

• 1 teaspoon of salt

• ½ teaspoon of black pepper

• ½ cup of flour (rice flour can be substituted)

• 3 lightly beaten eggs

• ¾ cup of crumbled feta cheese

• Challenge Spreadable Butter with Olive Oil or Canola Oil as needed

 

 

Avocado Cream

• One medium ripe avocado

• 2 tablespoons of fresh lime juice

• 4 ounce of softened Challenge Cream Cheese

 

Garnish

• 12 cherry tomatoes

• 1/8 cup of fresh basil

 

Directions

 

1. Using a food processor shred the potatoes, zucchini, onion and red bell pepper. Squeeze vegetables dry, and place into a bowl. Add salt, pepper and flour, toss to coat. Stir in beaten eggs and feta cheese.

2. Place a large heavy bottom skillet on stove over medium heat. Add enough Challenge butter to coat the bottom of pan. Using a 1/8 cup measuring cup, add vegetable fritter mix to pan to pan. Pat mixture down to create 3 inch round fritters. Cook until bottom browns, about 3-4 minutes. Turn over fritters and cook on the second side until golden. Continue adding Challenge Butter as needed. Place cooked fritters on a large cooking sheet to cool while completing the remaining fritters.

3. To create the Avocado Cream, place avocado, lime juice and cream cheeses into a small mixing bowl. Mix well until smooth and creamy.

4. Dice basil and tomatoes. To serve, place a dollop of Avocado cream on each fritter. Top with tomatoes and fresh basil. Perfect as a vegetarian dinner or lunch, or serve with your favorite grilled meat as the perfect side dish.

 

Creates 20 fritters

 

​