Description
These Crispy Vegetable Fritters are a delicious and crunchy snack or side dish made from grated zucchini, carrots, red bell pepper, and red onion, combined with mozzarella cheese and seasoned with garlic and herbs. Pan-fried to golden perfection, they are served with a creamy garlic dipping sauce that adds a flavorful kick.
Ingredients
Fritters
- 2 cups zucchini (grated, about 1 large zucchini or 2 small)
- 1 teaspoon kosher salt (divided)
- ½ cup carrots (grated)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
- ½ cup mozzarella cheese (shredded)
- ¼ cup all-purpose flour (or 1:1 gluten free flour)
- 1 egg (beaten)
- 1 tablespoon fresh parsley (chopped)
- 2 teaspoons garlic (minced)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon neutral oil (for cooking)
Garlic Dipping Sauce
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic (minced)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Prep Zucchini: Place the grated zucchini in a colander and toss with ½ teaspoon kosher salt. Let it sit for 10 minutes to draw out excess moisture.
- Drain Zucchini: Transfer the zucchini to a clean tea towel and squeeze firmly to remove as much liquid as possible. This step is crucial to ensure crispy fritters.
- Mix Ingredients: In a large bowl, combine the drained zucchini with grated carrots, finely diced red bell pepper, red onion, and shredded mozzarella cheese. Toss to mix evenly.
- Add Patty Ingredients: Add the remaining ½ teaspoon salt, flour, beaten egg, chopped parsley, minced garlic, black pepper, onion powder, and garlic powder to the vegetable mixture. Stir thoroughly until the mixture is well combined.
- Form Patties: Scoop about ¼ cup of the mixture onto a plate and gently flatten it into an even patty shape. Chill the formed patties while preparing the cooking surface.
- Cook Patties: Heat a griddle or skillet over medium heat and add 1 tablespoon of neutral oil. Fry the patties for 4 to 6 minutes on each side or until they are golden brown and crispy. Add more oil as needed to prevent sticking.
- Prepare Garlic Dipping Sauce: While fritters cook, mix sour cream, mayonnaise, Italian seasoning, minced garlic, garlic powder, onion powder, salt, and black pepper in a small bowl until smooth and creamy. Refrigerate until serving.
- Serve: Plate the crispy vegetable fritters and serve them warm with the garlic dipping sauce or your choice of dip.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters.
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
- You can substitute mozzarella with a vegan cheese option if preferred.
- The fritters can be kept warm in a low oven while cooking the rest.
- Leftover fritters can be refrigerated and reheated in a skillet for crispiness.
- Feel free to customize the vegetables based on what you have available.