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zucchini fritters with roasted red pepper dipping sauce

Prep Time10 mins
Cook Time15 mins
Servings: 8 -10 fritters


for the roasted red pepper dipping sauce:

  • 2 red bell peppers roasted* (or ~3/4 cup jarred roasted red pepper)
  • 1/2 cup plain Greek yogurt
  • 4 oz cream cheese
  • 1 tsp salt
  • 1/2 tsp garlic powder

for the fritters:

  • 2 medium zucchinis shredded
  • 1 tsp salt
  • 1/2 cup flour I used whole wheat
  • 2 cloves garlic minced
  • 1/4 cup grated or shredded Parmesan cheese
  • 1 egg lightly beaten
  • 2-4 tbsp olive oil


To make roasted red pepper dip:

  • Place all dip ingredients in food processor or blender and puree.
  • Refrigerate until ready to use.

To make fritters:

  • Preheat oven to 250 degrees (or warm setting). Set out a baking sheet.
  • Place shredded zucchini in fine strainer and drain them completely of the excess water with a paper towel or cloth.
  • Combine drained zucchini with salt, flour, garlic, Parmesan cheese, and egg.
  • Mix to combine.
  • In large skillet, heat 2 tbsp olive oil over medium-high heat.
  • Drop fritter batter (about 2 tablespoons per fritter) into skillet and flatten with back of a spatula. Depending on the size of your skillet, you will be able to cook 2-3 fritters at a time.
  • Cook 3 minutes (or until golden brown), then flip and cook1-2 more minutes.
  • Keep cooked fritters in warm oven on baking sheet until all are cooked and ready to eat.
  • Once ready to eat, top fritters with roasted red pepper dip and enjoy!


*To roast your own red peppers: Turn on your broiler. Place bell peppers onto baking sheet and place under broiler. Keeping a close eye on them, broil about 1-2 minutes on each side, rotating 4 times, until the skin is black and blistered.
Place in plastic baggie and let cool. Once cool, skin should just peel off. Remove stem and seeds.