Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

These quick crunchy pancakes are seasoned with vegetables and get a crispy crust in the pan. Do not add red pepper if you prefer it to be slightly less spicy.
Pour 4 cups of water, broccoli, and carrots into a small saucepan; bring to a boil. Cook for 4 minutes; drain. Dry the broccoli mixture with paper towels; chop finely. Put the broccoli mixture and flour in a large bowl; stir to coat. Add the cheese, salt, pepper, onion, and egg to the broccoli mixture; toss to combine.Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Pour 1/4 cup broccoli mixture into a dry measuring cup. Pour the mixture into the pan; flatten slightly. Repeat the process 7 times to form 8 pancakes. Cook for 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve the yogurt mixture with the pancakes.