Step 1: Prepare the Vegetables
- Grate the zucchini and carrot using a box grater.
- Place them in a clean kitchen towel, squeeze out as much moisture as possible — this is key for crispy fritters.
- Transfer to a large mixing bowl.
Step 2: Make the Batter
- Add diced bell pepper, green onions, eggs, flour, Parmesan, baking powder, salt, pepper, garlic powder, and herbs.
- Mix gently until combined. The mixture should be thick enough to hold its shape.
- If too wet, add 1–2 tablespoons more flour.
Step 3: Cook the Fritters
- Heat 2–3 tablespoons of oil in a skillet over medium heat.
- Scoop about 2 tablespoons of the mixture per fritter and flatten slightly with a spatula.
- Fry for 3–4 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to remove excess oil.
- Repeat with remaining batter, adding more oil as needed.
Step 4: Make the Garlic-Cucumber Sauce
- In a small bowl, combine yogurt, grated cucumber, garlic, olive oil, lemon juice, and herbs.
- Mix well and season with salt and pepper to taste.
- Chill in the refrigerator for at least 15 minutes before serving.
Step 5: Serve
Serve fritters hot with the cool garlic-cucumber sauce for dipping or drizzling.
Garnish with extra herbs and a squeeze of lemon juice for brightness.
Tips
- For extra crunch, add 2 tablespoons of breadcrumbs to the batter.
- You can bake them at 400°F (200°C) for 20–25 minutes (flip halfway) for a healthier version.
- Works beautifully with sweet potatoes, corn, or spinach added to the mix.
- Store leftovers in the fridge for up to 3 days — reheat in an air fryer or oven to keep them crispy.
Serving Ideas
- Serve with salad for a light lunch.
- Pair with grilled chicken or fish for a complete dinner.
- Make mini fritters as party appetizers!