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Vegetable Fritters with Feta and Yoghurt Dip

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These Vegetable Fritters are made with zucchini, carrots, and potato. They are great for lunch or as an appetizer and you will not be able to stop at one!

Veggie fritters image

Vegetable fritters are so easy to make and a good way to use some leftover veggies in your fridge.

Did I hear you saying that your chidren don’t like vegetables?

Vegetable fritters image

Well, they won’t even notice that you have hidden them inside these fritters and you’ll see they will devour them in no time!

Make sure to have some Tzatziki or Feta and Greek yoghurt Dip (recipe below) to accompany them.

Vegetable fritters picture

They are also great the next day to take with you to work.

Unlike my other recipe for Veggie Burgers, where the vegetables were first cooked, this time all the ingredients were used raw.  Whichever you choose to make, they are both delicious!

At the end of the post you will find a new Dip with Feta and Greek Yoghurt to accompany these fritters.

An easy dip which you can pair with an assortment of vegetables or spread it on vegetable fritters or meat burgers, with grilled meat or inside sandwiches.

If you thin it out with a bit of milk, it turns into versatile cold pasta salad dressing.

Feta and yoghurt dip image
Update 20 August, 2020

Vegetable Fritters with Quinoa

I have added another variation of this recipe which I made recently. These fritters use zucchini, carrots, tomato and onion for vegetables and instead of using Quaker Oats, I used some cooked quinoa, to add some protein to the fritters.

Vegetable fritters with quinoa image

You will find the new recipe at the end. I included it in the Notes of the Recipe Card for the fritters.

Feta and yoghurt dip image

Feta and Yoghurt Dip

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

An easy dip which you can pair with an assortment of vegetables or spread it on vegetable fritters or meat burgers, with grilled meat or inside sandwiches, even use it in pasta dishes.

Ingredients

  • 200 grams feta
  • 200 ml Greek yoghurt
  • 1 clove garlic
  • 1 tbsp capers*
  • 2 tbsp extra virgin olive oil
  • ¼ cup lemon juice
  • 1 small cucumber, grated with the skin and water squeezed out
  • 2 tbsp finely chopped parsley (dill or fresh mint)
  • Zest of 1 lemon
  • A pinch of salt (if your feta is too salty do not add any)
  • Freshly grated black pepper
  • A pinch of hot or sweet boukovo (chili pepper flakes) or paprika

Instructions

  1. Put the first six ingredients in a food processor and pulse for a few seconds until they are combined and a creamy dip forms. Empty the dip into a serving bowl.
  2. Add the remaining ingredients and mix.
  3. Taste and adjust to your liking.
  4. Decorate with some crumbled feta, parsley or dill, cucumber or capers and paprika on top.

Notes

* If you do not have any capers, you can substitute with a gherkin.



Nutrition Information
Yield 2 cups Serving Size 1
Amount Per Serving Calories 481Total Fat 37gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 17gCholesterol 95mgSodium 1169mgCarbohydrates 21gFiber 2gSugar 14gProtein 21g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Vegetable Fritters with Yoghurt Feta Dip

Vegetable Fritters with Yoghurt Feta Dip

Yield: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

These Vegetable Fritters are made with zucchini, carrots, and potato. They are great for lunch or as an appetizer and you will not be able to stop at one!

Ingredients

  • 2 medium green zucchini, grated
  • 1 medium potato, grated
  • 2 medium carrots, grated
  • 1 medium onion, grated
  • 1 tbsp tomato paste
  • ½ vegetable bouillon
  • 1 egg
  • 1 ¼ cup stale bread, grated
  • 1 tbsp salt
  • Freshly ground black pepper
  • ½ tsp oregano
  • 2 tbsp crumbled dried mint or ½ cup fresh mint, finely chopped
  • 1/4 cup parsley, finely chopped
  • 100 grams crumbled feta
  • 100 grams graviera, grated
  • 3/4 cup Quaker oats
  • ½ cup all purpose flour, for dredging
  • Extra virgin olive oil for frying

Instructions

  1. Wash the vegetables and let them drain.
  2. Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.
  3. Grate the potato and squeeze out the water as well.
  4. Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.
  5. (Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)
  6. Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.
  7. Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.
  8. Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.
  9. Heat the olive oil in a heavy skillet or non-stick frying pan.
  10. Form them into patties and dredge them with the flour.
  11. Fry on both sides until golden and remove them on kitchen paper.
  12. Serve them with Greek Yoghourt and Feta Dip.

Notes

Vegetable fritters with quinoa imageUpdate, 20 August 2020:

Here is a variation of this recipe which I made recently, adding quinoa for more protein.

The ingredients are just a rough estimate of what I added, but I am sure it will work fine.

Vegetable fritters with Zucchini, Carrots, Tomato and Quinoa

Ingredients:

  • 3 medium zucchini, grated
  • 2 medium carrots, grated
  • 1 medium tomato, peeled and grated
  • 1 medium onion, grated
  • 2 eggs
  • 1/2 cup cooked quinoa
  • 1 tbsp salt
  • Freshly ground black pepper
  • ¼ tsp cumin
  • ¼ tsp sweet paprika
  • 2 tbsp crumbled dried mint, or ½ cup fresh mint, finely chopped
  • 1/4 cup parsley, finely chopped
  • 100 grams crumbled feta
  • ½ cup all purpose flour
  • Extra virgin olive oil for frying

Directions:

  1. Wash the vegetables and let them drain.
  2. Cut them into smaller pieces and puree them in a food processor.
  3. Sprinkle some salt and let them sit for 15 minutes in a colander. Then squeeze well to remove all excess water.
  4. Put the vegetables in a bowl; add the parsley, the eggs, the quinoa, the feta, as well as the mint, salt, pepper, cumin and paprika.
  5. Add the flour and mix well.
  6. Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.
  7. Heat the olive oil in a heavy skillet or non-stick frying pan.
  8. Form them into patties and fry on both sides until golden and remove them on kitchen paper.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 177Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 1104mgCarbohydrates 25gFiber 3gSugar 4gProtein 7g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Meatballs, Fritters or Patties

More recipes for meatballs, fritters or patties

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Kopiaste and Kali Orexi!

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Ted

Friday 23rd of December 2016

Wow this looks so yummy. I don't wanna mess up by self cooking so have to save it to get prepared by mom soon .

Raj

Tuesday 11th of October 2016

It is really looking delicious, thank you for sharing this recipe. I will share that recipe to my GF and she will make that for me.. Thanks Cheers!!

Angie

Monday 6th of June 2016

Easy to make and so delicious...a win win recipe!

Rosa

Monday 6th of June 2016

They look very tempting! A great dish.

Cheers,

Rosa

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