Description
These Crispy Vegetable Fritters are a delightful blend of zucchini, carrot, corn, and bell pepper, seasoned with cumin and smoked paprika for a flavorful kick. Lightly fried to golden perfection, they’re paired with a creamy, garlicky tzatziki sauce that adds a refreshing touch. Perfect as an appetizer, snack, or side dish, this recipe is easy to make and sure to please any crowd.
Ingredients
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)
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, chopped red bell pepper, and green onions. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture from the grated zucchini and carrot.
- Make the fritter batter: To the vegetables, add the flour, breadcrumbs (optional), eggs, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix everything together until well combined. The mixture should hold together but be a bit thick. If it’s too loose, add more flour, a tablespoon at a time.
- Fry the fritters: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the vegetable mixture into the pan, pressing it lightly into a small patty shape. Fry the fritters in batches, cooking for about 3-4 minutes per side until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Make the tzatziki sauce: While the fritters are cooking, prepare the tzatziki. In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, grated cucumber, salt, and pepper. Stir everything together until smooth and well combined. Taste and adjust seasoning, adding more lemon juice or garlic as needed.
- Serve: Serve the crispy vegetable fritters warm with the creamy garlic tzatziki on the side for dipping. Garnish with extra dill or chopped parsley, if desired.
- Enjoy: These crispy fritters make for a great appetizer, snack, or side dish. Enjoy with the cooling tzatziki for the perfect bite!
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini and carrot to prevent soggy fritters.
- Breadcrumbs are optional but add extra crunch; you can omit them for a gluten-free version using gluten-free flour only.
- If the batter is too loose, gradually add more flour to help the fritters hold their shape while frying.
- Serve immediately for the crispiest texture, or keep warm in a low oven while you finish cooking all fritters.
- Fresh dill can be substituted with dried dill if fresh is unavailable.
- The tzatziki sauce can be made ahead and refrigerated to let flavors meld.
