Crispy Vegetable Fritters with Creamy Garlic Tzatziki
A Mediterranean-inspired snack or light meal that’s crunchy on the outside, tender inside, and paired with cool, garlicky tzatziki for dipping. These fritters are packed with fresh vegetables and herbs, making them both satisfying and wholesome.
Why You’ll Love This Recipe
Crispy & Golden: Pan-fried to perfection with a crunchy exterior.
Fresh & Flavorful: Loaded with grated veggies, herbs, and spices.
Perfect Dip: The creamy garlic tzatziki balances the fritters with a cool, tangy contrast.
Customizable: Great for using leftover veggies or whatever’s in season.
Total Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Crispy Vegetable Fritters:
1 medium zucchini, grated
1 medium carrot, grated
½ cup red bell pepper, finely chopped
¼ cup green onions, thinly sliced
¼ cup fresh parsley, chopped
2 cloves garlic, minced
2 large eggs
½ cup all-purpose flour (or chickpea flour for gluten-free)
¼ cup Parmesan cheese (optional for extra crispiness)
1 tsp dried oregano
½ tsp ground cumin
Salt and pepper, to taste
Olive oil or neutral oil, for frying
For the Creamy Garlic Tzatziki:
1 cup Greek yogurt
½ cup cucumber, grated and squeezed dry
2 cloves garlic, finely minced or grated
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp fresh dill or mint, chopped
Salt, to taste
Instructions
Prepare the Fritter Batter:
Grate the zucchini and carrots. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible—this helps make the fritters crispy.
In a large bowl, combine grated vegetables, bell pepper, green onions, parsley, garlic, eggs, flour, Parmesan (if using), oregano, cumin, salt, and pepper.
Mix until a batter forms. If it’s too wet, add a little extra flour.
Make the Garlic Tzatziki:
In a bowl, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and dill or mint.
Season with salt to taste.
Refrigerate until ready to serve.
Fry the Fritters:
Heat a thin layer of oil in a large skillet over medium heat.
Scoop 2–3 tablespoons of batter per fritter and flatten slightly with a spatula.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Serve the fritters warm with a generous side of creamy garlic tzatziki for dipping.
Serving Suggestions
Serve as an appetizer, snack, or light lunch with a side salad.
Pair with pita bread, hummus, or olives for a full Mediterranean mezze experience.
Tips
Get the Veggies Dry:
Key to Crispy Fritters: Squeeze out as much water as possible from the zucchini and carrots. Use a cheesecloth, clean towel, or your hands over a sink. Less moisture = crispier fritters.
Don’t Crowd the Pan:
Fry in batches to avoid soggy fritters. Crowding lowers the pan temperature, making them steam instead of crisp.
Consistent Size:
Use a ¼ cup measuring scoop or ice cream scoop to make uniform fritters for even cooking.
Oil Temperature:
Medium heat is best—too hot and the outside will burn before the inside cooks; too low and the fritters absorb too much oil.
Keep Warm in the Oven:
Place cooked fritters on a wire rack in a 200°F (95°C) oven to keep them warm and crisp while frying the rest.
Variations
Vegetable Swaps:
Add-ins:
Sweet corn
Spinach (chopped and squeezed dry)
Chopped mushrooms (for umami)
Grated potato or sweet potato (for heartier fritters)
Seasonal Swaps:
Use any grated or finely chopped vegetables you have on hand—broccoli stems, leeks, or cabbage all work well.
Flavor Variations:
Herbs:
Use fresh basil, mint, cilantro, or dill to vary the flavor profile.
Cheese:
Try crumbled feta for a salty, Mediterranean bite or manchego for a Spanish twist.
Spice It Up:
Add a pinch of red pepper flakes or smoked paprika to the batter for a subtle kick.
Gluten-Free Version:
Use chickpea flour or almond flour instead of all-purpose flour. Chickpea flour gives a Mediterranean falafel-style flavor.
Baked Option:
For a lighter version, bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway, until crisp and golden.
Vegan Version:
Replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg).
Use dairy-free yogurt for the tzatziki.
Q&A
Q: Can I make these fritters ahead of time?
A: Yes! You can prepare the batter a few hours in advance and store it in the fridge. The cooked fritters can be made ahead and reheated in a hot oven (375°F / 190°C) for 8–10 minutes to restore crispiness.
Q: Can I air-fry the fritters?
A: Absolutely! Lightly spray the fritters with oil and cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway. They’ll still get crispy with less oil.
Q: How do I store leftovers?
A: Store fritters in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a pan or oven, not the microwave.
Q: Can I freeze vegetable fritters?
A: Yes! Freeze cooked fritters on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven at 400°F (200°C) for 12–15 minutes.
Q: What if my batter is too wet or too dry?
A: If too wet, add a tablespoon of flour or breadcrumbs. If too dry, stir in a splash of milk or another egg.
Nutrition Facts (Per Serving – Approximate, for 4 servings including tzatziki)
Calories: 280
Protein: 10g
Carbohydrates: 18g
Fiber: 3g
Sugars: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
Sodium: 380mg
Note: Values vary depending on oil absorption and toppings.
Conclusion
Crispy Vegetable Fritters with Creamy Garlic Tzatziki are a versatile Mediterranean snack that’s easy to love. They’re light, crispy, and packed with fresh vegetables, while the cool tzatziki adds a refreshing, garlicky finish.
Perfect as an appetizer, mezze platter component, or light lunch, these fritters are also highly customizable—make them gluten-free, dairy-free, or spicy based on your preferences.
They’re proof that simple ingredients can create bold, satisfying flavors with just a few steps!