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Zucchini Fritters with Sweet Pepper Sauce

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Crispy, golden zucchini fritters with tender centers served alongside a vibrant sweet pepper sauce. These savory fritters make an easy appetizer, vegetable side dish, snack, or light meal.

Ingredients

  • 2 medium zucchini, about 1 pound, coarsely grated
  • 1 teaspoon salt, divided
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 3 green onions, finely sliced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or dill
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1/3 cup grated Parmesan or crumbled feta cheese, optional
  • 3 tablespoons olive oil or neutral cooking oil, plus more as needed
  • 1 cup drained roasted red bell peppers
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Place the grated zucchini in a colander and toss with 3/4 teaspoon salt. Let it drain for 10 minutes.
  2. Meanwhile, make the sweet pepper sauce by blending the roasted red peppers, 1 clove garlic, 2 tablespoons olive oil, honey or maple syrup, vinegar or lemon juice, smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and optional red pepper flakes until smooth. Set aside.
  3. Transfer the zucchini to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
  4. Combine the drained zucchini, eggs, flour, green onions, 2 cloves minced garlic, parsley or dill, 1/4 teaspoon black pepper, baking powder, and optional cheese in a large bowl. Stir until evenly combined.
  5. Heat about 1 tablespoon cooking oil in a large skillet over medium heat.
  6. Scoop about 1/4 cup zucchini mixture per fritter into the skillet and gently flatten into small patties. Work in batches without overcrowding the pan.
  7. Cook for 3–4 minutes on the first side until crisp and golden brown. Flip and cook for another 2–3 minutes until golden and cooked through.
  8. Transfer the fritters to a wire rack or paper towel-lined plate. Add additional oil to the skillet as needed and repeat with the remaining mixture.
  9. Serve the fritters warm with the sweet pepper sauce on the side or spooned over the top.

Notes

  • Squeezing the grated zucchini thoroughly is essential for crisp fritters.
  • If the fritter mixture remains very wet after draining, add 1–2 tablespoons additional flour.
  • For gluten-free fritters, use a 1:1 gluten-free flour blend or chickpea flour.
  • For a spicier version, add chopped jalapeño, cayenne, or red pepper flakes to the fritter mixture.
  • To bake instead of frying, arrange the fritters on a greased or parchment-lined baking sheet, lightly brush with oil, and bake at 425°F (220°C), flipping partway through, until golden on both sides.
  • Store cooked fritters and sauce separately. Refrigerate fritters for 3–4 days and the sauce for 4–5 days.
  • Reheat fritters in a skillet, 375°F (190°C) oven, or air fryer for the crispiest texture.

Nutrition

Find it online: https://thefamilycooking.com/zucchini-fritters-with-sweet-pepper-sauce/