Dessert

Baked Vegetable Fritters with Greek Yogurt Sauce Recipe

ByHarry Bern October 27, 2025October 27, 2025

Introduction

These baked vegetable fritters are a flavorful, healthy alternative to traditional fried versions. Packed with zucchini, potato, carrots, and feta, they’re crispy on the outside and tender inside. Serve them with a refreshing Greek yogurt sauce for a delightful snack or light meal.

A close-up image shows a golden-brown vegetable patty speckled with red and green bits, held by a woman's hand at the top right. The patty is half-dipped in a creamy white sauce with visible green herbs, inside a white bowl with blue patterns. The background is a white marbled texture. A second patty is slightly blurred in the background on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large zucchini
1 medium potato
2 small carrots
½ red bell pepper (capsicum)
2 green onions
1 egg
¾ cup chickpea flour
1 tsp garlic powder
80 grams feta cheese
1 handful parsley leaves
Salt and pepper to taste
Olive oil spray
Greek yogurt sauce (to serve)

Instructions

Step 1: Preheat your oven to 400℉ (200°C). Grate the zucchini and potato, then place them in a bowl and set aside while you prepare the other vegetables.
Step 2: Grate the carrots, finely chop the red bell pepper, green onions, and parsley leaves, and add them to a large mixing bowl. Squeeze the excess water out of the zucchini and potato and add them to the same bowl.
Step 3: Add the egg, garlic powder, chickpea flour, salt, and pepper to the vegetable mixture, stirring well to combine. If the batter feels too wet, add an extra ¼ cup of chickpea flour. (For an egg-free version, see tips below.)
Step 4: Line a baking tray with parchment paper. Spoon heaped tablespoons of the mixture onto the tray, shaping each into a ball, then gently flatten with your fingers to form fritters.
Step 5: Crumble the feta cheese over the top of each fritter and gently press it in. Spray the tops lightly with olive oil. Bake for 20 minutes or until the fritters turn golden brown.
Step 6: While the fritters bake, prepare the Greek yogurt sauce by mixing your preferred ingredients in a small bowl. Once baked, allow fritters to cool slightly on a wire rack. Serve warm with the yogurt sauce and enjoy!

Tips & Variations

For an egg-free version, substitute the egg with ¼ cup of flaxseed meal mixed with ⅓ cup water and let it sit for 5 minutes before adding.
If the batter is too wet, add more chickpea flour a little at a time to help bind the mixture.
Try adding spices like cumin or smoked paprika for an extra flavor boost.
You can use other vegetables such as sweet potato or corn for variety.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350℉ (175°C) for about 10 minutes to retain their crispiness. They can also be frozen; thaw overnight in the fridge and reheat before serving.

How to Serve

The image shows eight round patties with a rough texture, placed on light brown parchment paper inside a white tray with a red rim. Each patty has a mix of colors and textures, mostly orange-yellow with visible bits of red, green, and white, indicating chopped vegetables and cheese mixed in. The patties appear crispy on the edges and soft in the middle. There are three fresh green herb leaves scattered between the patties, adding a touch of brightness to the scene. The overall setting is clean and simple, with a white marbled surface visible around the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry these fritters instead of baking?

Yes, you can shallow fry the fritters in a little olive oil over medium heat until golden on both sides. Baking is healthier but frying will yield a crispier texture.

What can I serve with these vegetable fritters?

They pair wonderfully with Greek yogurt sauce, tzatziki, or a simple lemon garlic aioli. A fresh salad or grain bowl also makes a great accompaniment.