Description
These Crispy Vegetable Fritters with Creamy Garlic Tzatziki are a delicious and healthy appetizer or side dish. Made with a mix of grated zucchini, carrot, corn, and bell pepper, seasoned with cumin and smoked paprika, and fried to golden perfection, they pair beautifully with a refreshing tzatziki sauce made from Greek yogurt, cucumber, garlic, lemon juice, and dill. Perfect for a light meal or snack, these fritters are crispy on the outside, tender inside, and complemented by a cool, tangy dip.
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.
- Make the fritter batter: To the vegetables, add the flour, breadcrumbs (if using), eggs, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until the mixture holds together but remains slightly thick. 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. Once hot, spoon about 2 tablespoons of the mixture into the skillet and gently press into small patties. Fry in batches for 3-4 minutes on each side until golden brown and crispy. Transfer fritters to a paper towel-lined plate to drain 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 well until smooth. Taste and adjust seasoning as needed with additional lemon juice or garlic.
- Serve: Serve the crispy vegetable fritters warm alongside the creamy garlic tzatziki for dipping. Garnish with extra dill or chopped parsley if desired.
- Enjoy: These fritters make a tasty appetizer, snack, or side dish. Enjoy the balance of crispy fritters and cool, flavorful tzatziki on each bite!
Notes
- Make sure to squeeze out excess moisture from grated vegetables to ensure crispy fritters.
- Breadcrumbs are optional but add extra crunch; omit for gluten-free adaptation if using gluten-free flour.
- Adjust the seasoning in the tzatziki to suit your taste preference.
- Use olive oil or any neutral oil with a high smoke point for frying.
- These fritters can be kept warm in an oven set to low heat while frying remaining batches.
- Leftovers can be refrigerated and reheated in a skillet or air fryer to maintain crispness.
