Zucchini & Carrot Fritters with Red Pepper Yogurt Sauce

These Zucchini & Carrot Fritters are delicious and simple to make. There are not a lot of ingredients in them, in fact the only part that takes a little time is grating the zucchini. They make a nice side dish to meat or fish, or they work as a vegetarian entree too.

Here are the Ingredients that you need:

For the Fritters:

(makes about 6)

  • 2 medium zucchini (grated)
  • 1 medium carrot (grated)
  • 3/4 cup of breadcrumbs
  • 2 eggs
  • 1/3 cup of feta cheese crumbles
  • 2 TB. of fresh mint (minced)
  • salt & pepper to taste
  • oil for frying

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Grate the zucchini & carrot and place in a medium bowl. Sprinkle 1/2 teaspoon of salt into the grated vegetables and let it sit ten minutes. Next, gather the grated zucchini and carrots into a large ball and squeeze out the excess liquid. Using a paper towel (or 2 or 3) squeeze as much of the liquid out as you can.

In another small bowl beat the eggs and then add the bread crumbs, oil, feta cheese, mint & seasoning.  Pour the liquid ingredients in with the grated vegetables and stir together well.

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For the Yogurt Sauce:

  • 1/2 cup of plain yogurt
  • 1/4 cup of red pepper (finely minced)
  • salt & pepper to taste
  • Stir together in a small bowl and set aside

To make the Fritters:

Divide the contents of the bowl into 5 – 6 small balls. Oil a flat skillet and turn the stove on medium heat. Place the fritters on the skillet and flatten with a spatula. Fry until golden brown on one side and with a spatula gently flip once. When the other side is golden, they are ready to serve.


Transfer to the plates while hot, topping each fritter with a dollop of the red pepper yogurt sauce. I garnished my fritters with a little extra feta crumbles, some pomegranate seeds, sprigs of fresh mint and a few twists of freshly grated pepper.

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