Description
These Crispy Vegetable Fritters with Creamy Garlic Tzatziki are a delightful Mediterranean appetizer featuring grated zucchini, carrot, and bell pepper mixed with Parmesan and herbs, pan-fried to golden perfection. Served with a refreshing and tangy garlic tzatziki dip made from Greek yogurt and cucumber, this recipe offers a healthy and flavorful way to enjoy veggie-packed patties that are crispy on the outside and tender inside.
Ingredients
Scale
Fritters
- 2 cups zucchini (grated and drained)
- 1 cup carrot (grated)
- 1/2 cup red bell pepper (finely chopped)
- 1/4 cup green onions (sliced)
- 1/4 cup fresh parsley (chopped)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- Olive oil for frying
Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber (grated and drained)
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy fritters.
- Mix the fritter batter: In a large bowl, combine the drained zucchini, grated carrot, chopped red bell pepper, sliced green onions, chopped parsley, eggs, all-purpose flour, grated Parmesan cheese, garlic powder, salt, black pepper, and baking powder. Stir well until all ingredients are evenly incorporated.
- Heat the oil: Heat a few tablespoons of olive oil in a large skillet over medium heat, ensuring the pan is hot enough for frying but not smoking.
- Cook the fritters: Scoop about 2 tablespoons of the vegetable mixture per fritter into the skillet. Flatten each slightly with the back of a spoon. Cook for 3 to 4 minutes on each side until the fritters are golden brown and crispy.
- Drain excess oil: Transfer the cooked fritters to a plate lined with paper towels to remove any excess oil. Repeat this process with the remaining batter, adding more oil as needed.
- Prepare the tzatziki: In a small bowl, combine the Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, olive oil, fresh dill, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
- Serve: Plate the warm fritters alongside a generous dollop or serving of the creamy garlic tzatziki dip for dipping or spreading.
Notes
- For a gluten-free version, substitute the all-purpose flour with almond or oat flour.
- To reduce oil usage, bake the fritters at 400°F (200°C) for 20 minutes, flipping halfway through cooking.
