Description
These baked vegetable fritters are a healthy and delicious alternative to traditional fried versions. Made with zucchini, potato, carrots, red bell pepper, and seasoned with garlic powder and parsley, they’re light yet flavorful. The addition of chickpea flour and feta cheese adds protein and texture, while baking ensures a crisp exterior without excess oil. Served with a refreshing Greek yogurt sauce, these fritters make for a perfect snack, appetizer, or light meal.
Ingredients
Scale
Vegetables
- 1 large zucchini
- 1 medium potato
- 2 small carrots
- ½ red bell pepper (capsicum)
- 2 green onions
- 1 handful parsley leaves
Other Ingredients
- 1 egg
- ¾ cup chickpea flour
- 1 tsp garlic powder
- 80 grams Feta cheese
- Salt and pepper to taste
- Olive oil spray
For Serving
- Greek yogurt sauce (ingredients not specified in the recipe)
Instructions
- Preheat oven: Set your oven to 400℉ (200°C) to get it ready for baking the fritters.
- Prepare vegetables: Grate the zucchini and potato and place them in a bowl. Let this sit while you prepare the rest of the vegetables.
- Chop and combine: Grate the carrots, finely chop the red bell pepper, green onions, and parsley. Add these to a large mixing bowl. Then squeeze out the excess water from the grated zucchini and potatoes before adding them to the bowl.
- Make the batter: Add the egg, garlic powder, chickpea flour, salt, and pepper to the vegetable mixture. Stir thoroughly to combine. If the batter feels too wet, add an additional ¼ cup of chickpea flour. (For an egg-free version, see notes.)
- Form fritters: Line a baking tray with parchment paper. Scoop heaped tablespoons of the mixture, place them on the tray, and gently flatten each into a circular shape with your fingers.
- Add feta and bake: Crumble feta cheese over each fritter and gently press it in. Lightly spray the tops with olive oil spray. Bake in the oven for 20 minutes or until the fritters turn golden brown.
- Prepare yogurt sauce: While the fritters bake, mix the ingredients for Greek yogurt sauce in a small bowl (recipe for sauce not provided, but typically includes Greek yogurt, lemon juice, garlic, salt, and herbs).
- Cool and serve: Once baked, allow the fritters to cool on a wire rack. Serve warm with the prepared Greek yogurt sauce and enjoy.
Notes
- To make these fritters egg-free, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes) or use a commercial egg replacer.
- Be sure to squeeze out as much moisture as possible from zucchini and potatoes to prevent soggy fritters.
- Use chickpea flour as a gluten-free alternative to regular flour, adding both structure and nutrition.
- These fritters can be reheated in an oven or air fryer for crispness.
- The Greek yogurt sauce can be customized with fresh herbs like dill or mint for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: vegetable fritters, baked fritters, gluten free snack, zucchini fritters, chickpea flour fritters, healthy fritters, Mediterranean snacks, low fat fritters, baked vegetable patties
