Description
These Crispy Vegetable Fritters with Creamy Garlic Tzatziki are a delightful and nutritious appetizer or snack. Packed with fresh zucchini, carrot, corn, and bell pepper, these golden brown fritters offer a satisfying crunch, complemented perfectly by a tangy, refreshing tzatziki sauce made with Greek yogurt, fresh dill, cucumber, and garlic. Quick to prepare, they make a versatile and flavorful dish suitable for vegetarian diets.
Ingredients
Scale
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 to prevent sogginess in the fritters.
- Make the fritter batter: To the vegetable mixture, add the flour, breadcrumbs (if using), eggs, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until well combined. The batter should be thick enough to hold together; if too loose, add flour one tablespoon at a time to adjust consistency.
- Fry the fritters: Heat the olive oil in a large skillet over medium heat. Once hot, spoon approximately 2 tablespoons of the batter into the pan, pressing lightly to form small patties. Cook in batches, frying each side for 3-4 minutes until golden brown and crisp. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.
- Make the tzatziki sauce: While the fritters cook, combine Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, grated cucumber, salt, and pepper in a medium bowl. Stir until smooth and well blended. Adjust seasoning by adding more lemon juice or garlic if desired.
- Serve: Plate the warm fritters alongside the creamy garlic tzatziki for dipping. Optionally garnish with extra fresh dill or chopped parsley for added freshness and visual appeal.
- Enjoy: These crispy vegetable fritters make a delicious appetizer, snack, or side dish. Enjoy each bite with the cool, tangy tzatziki to complement the flavorful fritters perfectly.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Make sure to thoroughly squeeze out excess moisture from the grated vegetables to ensure crisp fritters.
- The breadcrumbs are optional but add extra crunchiness to the fritters.
- Use fresh dill for best flavor, but dried dill works well too.
- Fritters can be kept warm in a low oven (around 200°F) while cooking the remaining batch.
- Leftover fritters can be refrigerated and reheated in a skillet or oven to maintain crispiness.
- Adjust salt and spices according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 4 fritters with 2 tablespoons tzatziki)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 75 mg
