Description
These Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a delightful, savory snack or appetizer perfect for any occasion. Crispy on the outside and tender on the inside, the fritters combine fresh zucchini, baby spinach, feta cheese, and aromatic herbs, pan-fried to golden perfection. Paired with a creamy and tangy garlic tzatziki sauce made from Greek yogurt, cucumber, and fresh dill, this recipe brings a refreshing Mediterranean flair to your table.
Ingredients
Scale
For the Garlic Tzatziki
- 1½ cups Greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of ½ lemon
- 2 tablespoons dill
- Kosher salt, to taste
For the Fritters
- 2 medium zucchini, grated
- 3 handfuls baby spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup minced fresh herbs (dill, mint, and oregano)
- 3 large eggs, lightly beaten
- 2 scallions, minced
- 2 cloves garlic, minced
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- Salt and black pepper, to taste
- Olive oil, for frying
Instructions
- Prepare the Garlic Tzatziki: In a blender or food processor, combine Greek yogurt, garlic cloves, peeled and chopped cucumber, olive oil, lemon juice, fresh dill, and kosher salt. Blend the mixture until smooth and creamy. Transfer to the refrigerator to chill until ready to serve.
- Drain the Zucchini: Place the grated zucchini in a fine mesh strainer set over a bowl. Sprinkle with 1 teaspoon of salt and let it sit for 10-15 minutes to draw out excess moisture. Afterward, use your hands or a clean kitchen towel to squeeze out all the liquid, preventing soggy fritters. Set the drained zucchini aside.
- Mix the Fritter Batter: In a large mixing bowl, combine the drained zucchini, chopped baby spinach, crumbled feta cheese, minced fresh herbs, beaten eggs, minced scallions, and minced garlic. Stir the mixture thoroughly until well combined. Gradually add the all-purpose flour and baking powder while stirring until the batter holds together and is evenly mixed. Season with salt and black pepper to taste.
- Cook the Fritters: Heat approximately ¼ cup of olive oil in a skillet over medium heat until warm. Using a spoon or scoop, drop about 3 tablespoons of the batter per fritter into the skillet, making three fritters at a time. After about 30 seconds, gently press each fritter down with a spatula to flatten. Fry for approximately 3 minutes on one side until golden brown, then flip and cook for an additional 3 minutes or until the other side is also golden and cooked through.
- Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Serve the fritters warm alongside the chilled garlic tzatziki sauce for dipping.
Notes
- Be sure to thoroughly drain the zucchini to prevent watery fritters.
- Feel free to customize the fresh herbs based on preference; dill, mint, and oregano work beautifully together.
- Use a non-stick skillet for easier frying and flipping.
- These fritters can be made ahead and reheated in a skillet or oven to maintain crispiness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
