Description
These Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a flavorful Mediterranean-inspired dish perfect as an appetizer, snack, or light main course. Crispy pan-fried fritters mix fresh zucchini, spinach, and tangy feta cheese, served alongside a refreshing garlic-infused tzatziki sauce. Easy to make and packed with vibrant flavors, this recipe is a delightful way to enjoy vegetables with a creamy, zesty dip.
Ingredients
Scale
For the fritters:
- 2 medium zucchinis (grated)
- 1 teaspoon salt
- 1 cup fresh spinach (chopped)
- 1/2 cup feta cheese (crumbled)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
For the garlic tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber (grated and squeezed of excess water)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Then, squeeze out as much liquid as possible using a clean kitchen towel to ensure the fritters are crispy.
- Make batter: In a large bowl, combine the drained zucchini, chopped spinach, crumbled feta, sliced green onions, minced garlic, beaten eggs, flour, breadcrumbs, dried oregano, and black pepper. Mix all ingredients thoroughly until a thick batter forms.
- Heat oil: Warm the olive oil in a large skillet over medium heat to prepare for frying the fritters.
- Cook fritters: Drop heaping tablespoons of the batter into the hot skillet, flattening each slightly with a spatula. Cook each fritter for 3–4 minutes on each side or until they turn golden brown and crisp.
- Drain fritters: Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil and keep them crispy.
- Make garlic tzatziki: In a bowl, combine Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, olive oil, fresh lemon juice, chopped dill, salt, and black pepper. Stir well until the sauce is smooth and evenly mixed. Chill until ready to serve.
- Serve: Serve the warm zucchini, feta, and spinach fritters alongside the chilled garlic tzatziki sauce for dipping.
Notes
- For extra crispiness, ensure to squeeze out as much liquid from the zucchini as possible before mixing the batter.
- These fritters can be made ahead of time and reheated in an oven preheated to 350°F (175°C) for about 10 minutes.
- The garlic tzatziki sauce can be prepared up to a day in advance to allow the flavors to deepen.
