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Crunchy Green Fritters with Labneh Dip

A little bit southern, a little bit Israeli, these crossover fritters are crispy with verdant flavors and a hint of spice. So delicious you almost forget they’re packed with healthy green vegetables.


1 C labneh cheese

1 T Ready-Set-Serve Lemon Juice

1 tsp zest of Markon First Crop Lemons, minced

2 tsp. sea salt

3 tsp. everything bagel spice

1 C Ready-Set-Serve Chopped Collard Greens, sauteed

1 C Ready-Set-Serve Bite-Size Broccoli Florets, chopped and sauteed

1/2 C Markon First Crop Asparagus, steamed and chopped

1/2 C peas, steamed

1/4 C Markon First Crop Trimmed Belgian Leeks, chopped and sauteed

4 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed

2 eggs

3/4 C chickpea flour

1/4 C + 1 T vegetable oil (for frying)

2 T extra virgin olive oil (for drizzling on dip)


Mix together labneh, lemon juice, zest, and one teaspoon each of salt and everything bagel spice; reserve dip.

Combine one teaspoon salt and everything bagel spice, collards, broccoli, asparagus, peas, leeks, two cloves of garlic, eggs, flour, and one tablespoon of vegetable oil. Mix well, then form into small patties.

Heat remaining oil in a large skillet. When hot, add patties, being careful not to crowd the pan (cook in batches). Once browned on one side (two minutes), flip and cook on remaining side. Drain on cooling rack while cooking all patties.

Serve with labneh dip drizzled with extra virgin olive oil and remaining everything bagel spice.