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Zucchini Pepper Poppin' Fritters

Dipping Sauce:

  • 2 cups plain yogurt

  • 2 teaspoons white vinegar

  • 2 teaspoons fresh dill, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • In a mixing bowl combine yogurt, vinegar, dill, salt, pepper, and garlic powder. Cover and refrigerate for at least one hour for best flavor.


  • 1 medium zucchini (approx. 2 cups), peeled, cut in half lengthwise and thinly sliced crosswise into half-circles

  • 1/3 cup Confetti Peppers

  • 1/2 cup onion, diced

  • 2 Tablespoons olive oil

  • 1/2 cup fresh basil, minced

  • 1/2 cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt, divided

  • 1/2 teaspoon black pepper

  • 4 eggs, beaten

  • 1 cup grated parmesan or Romano cheese

  • 2 cups vegetable oil for frying

In a large frying pan cook zucchini, Confetti Peppers, and onion in olive oil on moderate heat. Add 1/2 teaspoon of the salt and the black pepper. Cook 10 minutes, stirring occasionally to prevent sticking. Add basil and cook 5 minutes longer until zucchini is softened. Remove from heat. Cool 10 minutes.

Mix flour, baking powder, and remaining 1/2 teaspoon of salt in a small bowl. Set aside. In a large mixing bowl whip eggs. Stir in flour mix until it has the consistency of pancake batter. Fold in cheese and zucchini mix.

Heat oil in a large fry pan to deep frying temperature. Drop mix by tablespoons into hot oil. Fry 2-3 min each side until golden brown. Remove fritters to paper towels to drain excess oil. Serve with dipping sauce.

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