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Garden Vegetable Skillet Fritters with Avocado Cream


























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



  • 12 cherry tomatoes

  • 1/8 cup of fresh basil




  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


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