Description
Crispy Vegetable Fritters are a delightful blend of grated zucchini, carrot, corn, and bell pepper, seasoned with cumin and smoked paprika, then pan-fried to golden perfection. Served alongside a creamy garlic tzatziki made from Greek yogurt, cucumber, and fresh dill, this recipe offers a fresh, flavorful appetizer or side that’s both satisfying and easy to prepare.
Ingredients
Scale
For the Vegetable Fritters
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup breadcrumbs (optional for extra crunch)
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the Creamy Garlic Tzatziki
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 cucumber, grated and excess moisture squeezed out
- Salt and pepper to taste
Instructions
- Prepare the vegetable mixture: In a large bowl, combine the grated zucchini, grated carrot, corn kernels, chopped red bell pepper, and green onions. Use a clean kitchen towel or cheesecloth to firmly squeeze out any excess moisture from the grated zucchini and carrot to prevent soggy fritters.
- Make the fritter batter: Add the all-purpose flour, optional breadcrumbs, beaten eggs, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the vegetable mixture. Stir everything well until thoroughly combined. The batter should be thick enough to hold shape; if too loose, gradually add more flour, one tablespoon at a time.
- Fry the fritters: Heat the olive oil in a large skillet over medium heat until hot. Spoon approximately 2 tablespoons of the vegetable batter into the pan for each fritter, pressing gently to form small patties. Fry in batches without overcrowding, cooking each side for 3-4 minutes until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Make the tzatziki sauce: While the fritters cook, combine the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, grated cucumber (with moisture squeezed out), salt, and pepper in a medium bowl. Mix well until smooth and creamy. Taste and adjust seasoning with additional lemon juice or garlic if desired.
- Serve: Plate the warm crispy vegetable fritters alongside the creamy garlic tzatziki sauce for dipping. Optionally garnish with extra fresh dill or chopped parsley for added color and flavor.
- Enjoy: These fritters make an excellent appetizer, snack, or side dish, perfectly complemented by the refreshing and tangy tzatziki. Serve immediately for best texture and flavor.
Notes
- Squeeze out as much moisture as possible from the grated zucchini and carrot to ensure the fritters hold together and become crispy.
- For a gluten-free version, use gluten-free flour and omit breadcrumbs or use gluten-free breadcrumbs.
- If you prefer a vegan version, substitute eggs with flax eggs and use a plant-based yogurt in the tzatziki.
- Do not overcrowd the skillet when frying; this ensures even cooking and crispiness.
- Leftover fritters can be reheated in a skillet or oven to maintain crispiness.
- The tzatziki sauce can be chilled for up to 2 days; cover and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
