Zucchini Fritters with Roasted Red Pepper Dip
Crispy, golden zucchini fritters paired with a velvety roasted red pepper dip make for a perfect savory treat or light meal. These fritters are loaded with fresh, grated zucchini, a dash of Parmesan cheese, and a hint of garlic for a burst of flavor with every bite. The contrast of textures and flavors shines with the creamy yet zesty roasted red pepper dip, made from wholesome ingredients like smoky paprika, tangy Greek yogurt, and vibrant roasted peppers. Easy to prepare in just 40 minutes, these fritters are pan-fried to perfection and served warm for an irresistibly satisfying dish. Ideal as an appetizer, snack, or even a vegetarian main course, they’re a delightful way to incorporate fresh vegetables into your meals while keeping things indulgent and flavorful.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup roasted red peppers
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 0.5 teaspoon smoked paprika
Instructions
Grate the zucchini using a box grater and place it into a colander. Sprinkle with 1 teaspoon of salt, toss, and let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the grated zucchini. Set aside.
In a large mixing bowl, combine the squeezed zucchini, all-purpose flour, grated parmesan cheese, egg, minced garlic, and ground black pepper. Mix until well-combined into a batter.
Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the batter for each fritter into the skillet, flattening it slightly with the back of the spoon.
Cook the fritters for 3-4 minutes on each side, or until golden brown and crisp. Remove from heat and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
To make the roasted red pepper dip, blend the roasted red peppers, plain Greek yogurt, lemon juice, and smoked paprika in a food processor or blender until smooth. Taste and adjust seasoning as needed.
Serve the zucchini fritters warm with the roasted red pepper dip on the side.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 8446 mg | 367% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 45.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 533 mg | 41% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
