Vegetable Fritter Lettuce Wraps

Team: Triple Threat

Host School: Twin Valley High School

Age Group: High School

• 4 cups water

• 2 cups broccoli stems

• 2 cup carrots

• 2 cup zucchini

• 1 cup all-purpose flour

• ⅔ cup Parmesan cheese

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 2 teaspoon ground cumin

• ½ teaspoon garlic salt

• ¼ teaspoon ground chili powder

• 6 tablespoons green onions, thinly sliced

• 2 large egg, whisked

• 4 tablespoons vegetable oil (for frying)

Lettuce for wraps

Avocado Yogurt Sauce-

• 1 cup plain Greek yogurt

• 1 medium sized ripe avocado

• 1 Tablespoon chopped fresh dill

• 1 Tablespoon chopped chives

Chop Broccoli, zucchini, and carrots. Cook in boiling water for 4 minutes.

Combine dry ingredients.

Chop hot veggies smaller, toss into dry ingredients until coated.

Add scallions, whisked eggs, and stir.

Heat oil in pan and fry fritters.

Sauce: Chop herbs and scoop ripe avocado. Blend ingredients until smooth.

Top fritter with sauce and wrap in lettuce. Serve hot. Enjoy!