Prep Time
20 minutes
Cook Time
15 minutes
Yield
12 Fritters
Ingredients
1 onion (large, diced)
2 cloves garlic (minced)
1 broccoli (large bunch)
1 cauliflower (large head)
1 sweet potato (large)
1 cup arrowroot powder
1 teaspoon baking soda
sea salt
black pepper
1 1⁄2 cups cheese, cheddar (grated)
6 egg (large )
lemon zest
butter
1 1⁄2 cups yogurt, plain
1⁄2 teaspoon cumin, ground
Instructions
Saute onion, garlics, and ginger in butter until soft.
Cut cauliflower and broccoli into large chunks and steam until just tender. Drain and chop into 1/4 in pieces.
Grate sweet potato and squeeze out as much water as possible
In a small bowl, mix together the arrowroot, baking soda, salt and pepper.
Grate the cheese.
In a large bowl, crack the eggs and whisk together with the lemon zest. Add the vegetables and toss.
Sprinkle with arrowroot and cheese. Thoroughly toss again.
Drop spoonfulls of fritter batter into a hot skillet and flatten with the back of a spoon. Fry until golden on one side, then flip and fry the otherside.
Whisk the yogurt and cumin together to make the yogurt dipping sauce, and enjoy.