Zucchini and Bell Pepper Fritters with Herb Yogurt Dip

Zucchini and bell pepper fritters are crisp on the outside, tender inside, and bursting with fresh flavor. Paired with a tangy herb yogurt dip, they make a light appetizer, side dish, or vegetarian main.

Why You’ll Love This Recipe

• Great way to use fresh summer vegetables
• Quick and easy to prepare
• Crisp, golden texture with a creamy, cooling dip
• Vegetarian and customizable

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini, grated
• Bell pepper, finely diced
• Onion or scallion, chopped
• Eggs
• All-purpose flour
• Salt and pepper
• Garlic powder or fresh garlic
• Olive oil (for frying)
• Greek yogurt
• Fresh herbs (parsley, dill, or mint)
• Lemon juice

directions

1. Prepare vegetables – Grate zucchini, salt lightly, and let sit for 10 minutes. Squeeze out as much moisture as possible. Combine with diced bell pepper and onion.
2. Mix batter – Beat eggs, add flour, garlic, salt, and pepper. Stir in vegetable mixture to form a thick batter.
3. Fry fritters – Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly. Fry 3–4 minutes per side until golden and cooked through. Drain on paper towels.
4. Make dip – Combine Greek yogurt with chopped herbs, lemon juice, salt, and a little garlic. Mix well.
5. Serve – Serve warm fritters with chilled herb yogurt dip.

Servings and timing

• Servings: Makes 10–12 fritters
• Prep time: 20 minutes
• Cooking time: 15–20 minutes
• Total time: 35–40 minutes

Variations

• Add cheese: Crumbled feta or shredded parmesan adds richness.
• Spicy twist: Include chili flakes or jalapeños in the batter.
• Baked version: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
• Different vegetables: Add corn, carrots, or spinach for variety.

storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked fritters with parchment between layers for up to 2 months.
• Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or in a skillet until crisp.

FAQs

1. Why is it important to drain the zucchini?

Removing moisture helps prevent soggy fritters and ensures crisp edges.

2. Can I use other flours?

Yes—try chickpea flour, almond flour, or gluten-free blends.

3. What herbs work best for the dip?

Parsley, dill, mint, cilantro, or a combination all work well.

4. Can I bake instead of fry?

Yes—bake at 400°F until golden, flipping halfway.

5. Are these fritters gluten-free?

Use a gluten-free flour to make them suitable for gluten-sensitive diets.

6. What oil is best for frying?

Use olive oil or any neutral oil with a medium-high smoke point.

7. Can I make the batter ahead of time?

Prepare the vegetables and dry mix ahead, but combine just before frying.

8. How do I keep them warm for serving?

Place on a baking sheet in a low oven (200°F) while cooking the rest.

9. Can I make mini versions for appetizers?

Yes—drop teaspoon-sized portions for bite-sized fritters.

10. What can I serve with them?

Serve with dips like tzatziki, hummus, or avocado sauce, and a light salad.

Conclusion

Zucchini and Bell Pepper Fritters with Herb Yogurt Dip are a vibrant, fresh, and flavorful dish that’s as versatile as it is delicious. Whether served as a side or a light main, they bring a burst of summer to your table. Let me know if you’d like any of these compiled or formatted differently!

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