Description

Golden pan-fried zucchini fritters with herbs and red bell pepper, served with a tangy garlic yogurt sauce. A vibrant, hearty appetizer or light vegetarian meal.

Ingredients

Units Scale

2 medium zucchinis, grated
1/2 teaspoon salt
1/2 cup red bell pepper, finely diced
1/4 cup chopped scallions
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/3 cup all-purpose flour
2 eggs, beaten
1/4 teaspoon baking powder
Salt and pepper to taste
Olive oil for frying
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 tablespoon lemon juice
Salt to taste
1 tablespoon olive oil
1/4 small onion, thinly sliced
1 tablespoon chopped parsley

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Instructions

Place grated zucchini in a colander, sprinkle with 1/2 tsp salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel or cheesecloth.
In a large mixing bowl, combine zucchini, bell pepper, scallions, parsley, dill, flour, eggs, baking powder, salt, and pepper. Mix well until evenly incorporated.
Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and flatten gently into patties. Fry for 3–4 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate.
In a separate bowl, whisk together Greek yogurt, garlic, lemon juice, and salt. Drizzle with olive oil and top with sliced onions and parsley.
Serve fritters warm with a generous side of garlic yogurt sauce.

Notes

Ensure you squeeze out as much moisture as possible from the zucchini to get crispy fritters.
Adjust herbs to taste or use dried herbs if fresh ones aren’t available.
Use a non-stick skillet for easier frying and less oil.

Nutrition

Serving Size: 2–3 fritters with sauce
Calories: 220
Sugar: 3g
Sodium: 300mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 8g
Cholesterol: 90mg