Vegetable fritters with avocado blue cheese dip

Servings:12 

• 2 carrots peeled
• 2 potato, peeled
• 3 cloves garlic, peeled
• 1 small turnip, peeled
• 2 medium zucchini
• 1 small onion, peeled
• 1 medium sweet potato, peeled
• 3 large eggs, beaten
• 3 1/4 cup all purpose flour
• 1 tablespoon thyme, divided
• 1 tablespoon rosemary, divided
• 1/2 teaspoon salt, divided 
• 1 teaspoon pepper, divided
• 1/2 teaspoon cayenne

DIP

• 1cup greek yogurt
• 1/2 cup blue cheese
• 1/2 teaspoon salt t small avocado, ripe
• 1 tablespoon lemon juice
• 1/2 teaspoon dill 4 tablespoons olive oil 
  
  

Method

1. To prepare fritters, fit your KitchenAid 7 Cup Food Processor with shredding blade, attach lid and turn unit on high. One at a time feed carrots, potatoes, turnip, onion, sweet potato and zucchini in teed tube and press through with food pusher. When complete press high and unit will shut off.
2. Empty vegetables into clean dish towel and wring all of the water of the vegetables. Put in a medium size bowl and add eggs, flour, thyme, rosemary, salt, pepper and cayenne, mix well until combined.
3. To prepare dip, fit you KitchenAid 7 Cup Food Processor with bowl and Multi Purpose Blade, add yogurt, blue cheese, avocado, lemon juice, dill, salt and pepper to taste, secure lid and turn on high until smooth.
4. Heat olive oil in a heavy saute pan to medium-high heat and make '12 round pafties about 4cm in diameter and fry about three minutes per side in batches until golden brown. Serve with dip on the side.