Zucchini Fritters with Roasted Red Pepper Dipping Sauce

Name: Zucchini Fritters with Roasted Red Pepper Dipping Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 medium zucchinis, shredded; 1 teaspoon salt; 1/2 cup all-purpose or whole wheat flour; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 large egg, lightly beaten; 2-4 tablespoons olive oil for frying; 4 ounces cream cheese, softened; 2 red bell peppers, roasted (or 3/4 cup jarred roasted red peppers); 1/2 cup plain Greek yogurt; 1/2 teaspoon garlic powder

Recipe GLPR6bd0ee8b28569d

Appetizer

25 min

201 cal

Servings: 8

Oven

Stovetop

SNAP eligible

Golden-brown zucchini fritters served alongside a creamy roasted red pepper dip. Fresh zucchini is shredded and combined with Parmesan, garlic, and egg, then pan-fried until crispy. The dipping sauce blends roasted red peppers with cream cheese and Greek yogurt for a rich, tangy accompaniment perfect as an appetizer or side dish.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 medium zucchinis, shredded

1 teaspoon salt

1/2 cup all-purpose or whole wheat flour

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 large egg, lightly beaten

2-4 tablespoons olive oil for frying

4 ounces cream cheese, softened

2 red bell peppers, roasted (or 3/4 cup jarred roasted red peppers)

1/2 cup plain Greek yogurt

1/2 teaspoon garlic powder

Directions

Prepare the roasted red pepper dipping sauce: Add the roasted red peppers, softened cream cheese, Greek yogurt, and garlic powder to a food processor or blender. Blend until smooth and fully combined. Transfer to a serving bowl and refrigerate until ready to serve.
Preheat your oven to 250°F (120°C) and place a baking sheet inside. This will keep the cooked fritters warm while you finish cooking the remaining batches.
Place the shredded zucchini in a fine-mesh strainer or colander. Press down firmly with a clean cloth or several paper towels to remove all excess moisture. This step is crucial for achieving crispy fritters.
In a large mixing bowl, combine the drained zucchini, salt, flour, minced garlic, Parmesan cheese, and beaten egg. Mix gently until all ingredients are evenly incorporated and the mixture holds together.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, drop spoonfuls of batter (about 2 tablespoons each) into the hot oil, spacing them apart. Gently flatten each fritter with the back of a spatula to about 1/4-inch thickness.
Cook the fritters for 3 minutes or until the bottoms are golden brown and crispy. Carefully flip each fritter and cook for 1-2 minutes more on the second side until golden. You should be able to cook 2-3 fritters at a time depending on skillet size.
As each batch finishes cooking, transfer the fritters to the warm baking sheet in the oven. Repeat with remaining batter, adding more olive oil to the skillet as needed (up to 2 more tablespoons total).
Once all fritters are cooked, transfer to a serving platter. Serve warm with the roasted red pepper dipping sauce on the side.

Comments

Grocery List Plus Editorial Staff4.25

The zucchini and bell peppers are standard Charlotte supermarket staples, and all other ingredients land easily at Harris Teeter, Food Lion, Walmart, or ALDI. Cost runs about $1.50 to $2.00 per serving, driven mostly by the cream cheese and Greek yogurt in the sauce. The stated 25 minutes underestimates the work: salting and draining the zucchini takes 10-15 minutes if you want crispy fritters, so expect closer to 35-40 minutes total. This is a vegetable-forward appetizer or side that does not reheat well—the fritters soften by the next day—so plan it for same-night service or a crowd, and it demands attention at the stove to avoid burning.