LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Garden Vegetable Skillet Fritters with Avocado Cream
Ingredients
Garden Vegetable Skillet Fritters
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1 medium sweet potato, peeled
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2 medium white potatoes, peeled
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1 medium zucchini
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½ of a large red bell pepper, seeded
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½ large sweet onion, peeled
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1 teaspoon of salt
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½ teaspoon of black pepper
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½ cup of flour (rice flour can be substituted)
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3 lightly beaten eggs
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¾ cup of crumbled feta cheese
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Challenge Spreadable Butter with Olive Oil or Canola Oil as needed
Avocado Cream
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One medium ripe avocado
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2 tablespoons of fresh lime juice
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4 ounce of softened Challenge Cream Cheese
Garnish
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12 cherry tomatoes
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1/8 cup of fresh basil
Directions
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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.
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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.
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To create the Avocado Cream, place avocado, lime juice and cream cheeses into a small mixing bowl. Mix well until smooth and creamy.
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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