If you love vibrant, Mediterranean-inspired flavors and crave something crispy, hearty, and fresh, you have to try this Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe. These fritters combine the brightest green veggies with creamy feta cheese and a punch of garlic, all perfectly paired with a cool, tangy tzatziki dip that feels like a hug for your taste buds. They’re quick to whip up and such a delight to share at any gathering or just for a satisfying weekday treat.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients that each bring something special to the table. Every component adds layers of flavor, texture, and color to these fritters, ensuring the end result is both gorgeous and delicious.
- Zucchini (2 medium, grated): The star veggie that brings moisture and a tender base to the fritters. Squeezing out excess water is key for crispness.
- Salt (1 teaspoon): Draws out moisture from the zucchini and seasons the mixture perfectly.
- Fresh spinach (1 cup, chopped): Adds vibrant color, nutrition, and a tender leafy bite.
- Feta cheese (1/2 cup, crumbled): Imparts a salty creaminess that complements the veggies beautifully.
- Green onions (2, sliced): Provide a mild, fresh onion flavor and crunch.
- Garlic (2 cloves, minced): Adds a punchy aroma and depth to the fritters.
- Eggs (2 large, lightly beaten): Bind everything together into a batter that fries up golden.
- All-purpose flour (1/2 cup): Helps give structure without weighing down the fritters.
- Breadcrumbs (1/4 cup): Introduce subtle crunch and help absorb excess moisture.
- Dried oregano (1/2 teaspoon): Brings an earthy, Mediterranean herbal note.
- Black pepper (1/4 teaspoon): Adds just a touch of warmth and seasoning.
- Olive oil (3 tablespoons, for frying): The perfect oil for pan-frying that infuses a fruity richness.
- Greek yogurt (1 cup): The creamy base of the garlic tzatziki that cools and balances the fritters.
- Cucumber (1/2, grated and squeezed): Adds crunch and freshness to the tzatziki dip.
- Garlic (2 cloves, minced): Makes the tzatziki boldly flavorful.
- Olive oil (1 tablespoon): Adds smoothness to the dip.
- Fresh lemon juice (1 tablespoon): Gives bright acidity that lifts the dip.
- Fresh dill (1 tablespoon, chopped): Offers a fragrant, herbaceous finish.
- Salt and black pepper (1/4 teaspoon each): Season the tzatziki perfectly.
How to Make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
Step 1: Prepare the Zucchini
Start by grating the zucchinis and sprinkling them with salt in a colander. Letting them sit for about 10 minutes draws out the excess moisture, which is a crucial step to get crispy fritters instead of soggy ones. Afterward, wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
Step 2: Mix the Fritter Batter
In a large bowl, combine your squeezed zucchini with chopped spinach, crumbled feta, sliced green onions, minced garlic, beaten eggs, flour, breadcrumbs, oregano, and pepper. Stir everything together until you get a thick, cohesive batter that holds its shape when scooped.
Step 3: Fry the Fritters
Heat the olive oil in a large skillet over medium heat. Use heaping tablespoons of batter and carefully drop them into the pan, gently pressing down to flatten slightly. Cook the fritters for about 3 to 4 minutes per side, until they’re gloriously golden and crisp on the outside. Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Step 4: Make the Garlic Tzatziki
While the fritters cook, mix together the Greek yogurt, grated cucumber (after squeezing out water), minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper in a bowl. Stir well and chill in the fridge to let the flavors meld beautifully before serving.
How to Serve Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
Garnishes
Sprinkle fresh dill, additional crumbled feta, or a drizzle of olive oil over the fritters just before serving to amp up the flavor and make your plate pop. A few lemon wedges on the side let guests add a fresh zing if they like.
Side Dishes
These fritters shine alongside a crisp green salad, roasted potatoes, or warm pita bread for a full-on Mediterranean feast. They also pair wonderfully with a chilled glass of white wine or a light sparkling water with lemon.
Creative Ways to Present
Try stacking the fritters with layers of tzatziki and fresh herbs for a mini fritter tower appetizer. Or serve them on a platter with bowls of additional dips like hummus or baba ganoush for a fun, shareable snack platter at your next get-together.
Make Ahead and Storage
Storing Leftovers
Your delicious Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe keep well in an airtight container in the refrigerator for up to three days. Just be sure to keep the tzatziki separate to maintain its fresh texture.
Freezing
You can freeze the cooked fritters for up to two months. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. This way, you can pull out just the amount you want.
Reheating
To enjoy the fritters later, reheat them in a 350°F oven for about 10 minutes until they regain their crispness. Avoid microwaving as it tends to make them soggy. Serve again with freshly chilled garlic tzatziki for that perfect contrast.
FAQs
Can I make these fritters gluten-free?
Absolutely! You can swap the all-purpose flour and breadcrumbs for gluten-free alternatives like almond flour and gluten-free panko. Just keep an eye on the batter consistency so it stays thick enough.
Is it possible to bake the fritters instead of frying?
Yes, baking is an option for a lighter version. Preheat your oven to 400°F, place spoonfuls of the batter on a parchment-lined baking sheet, and bake for about 20 minutes, flipping halfway through until golden and crispy.
Can I use frozen spinach instead of fresh?
Fresh spinach is best for texture and flavor, but if you use frozen spinach, make sure to thaw it fully and squeeze out as much moisture as possible before adding it to the batter.
How far in advance can I prepare the tzatziki?
The garlic tzatziki can be prepared up to 24 hours ahead. Chilling it allows the flavors to deepen and marry beautifully, but be sure to give it a good stir before serving.
What’s the best way to get really crispy fritters?
The key is removing as much liquid as possible from the zucchini and using enough olive oil for frying at a steady medium heat. Avoid overcrowding the pan so each fritter fries evenly.
Final Thoughts
Delighting in the Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe is like bringing a little taste of the Mediterranean into your kitchen and your life. Whether you’re serving them for a casual snack or impressing friends at dinner, these fritters are bound to become a favorite go-to. Give them a try soon—you’ll be so glad you did!
Print
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 fritters (4 servings)
- Category: Appetizer, Snack, Main Course
- Method: Frying
- Cuisine: Mediterranean, Greek-Inspired
- Diet: Vegetarian
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 combine grated zucchini, fresh spinach, tangy feta, and aromatic herbs, served alongside a cool, garlicky tzatziki sauce made from Greek yogurt and fresh cucumber.
Ingredients
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 the Zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. This step draws out excess moisture to help the fritters crisp up when cooked. After 10 minutes, use a clean kitchen towel to squeeze out as much liquid as possible from the zucchini.
- Make the Batter: In a large bowl, combine the drained zucchini, chopped spinach, crumbled feta, sliced green onions, minced garlic, lightly beaten eggs, all-purpose flour, breadcrumbs, dried oregano, and black pepper. Mix thoroughly until a thick batter forms that holds together well.
- Heat the Oil: Warm the olive oil in a large skillet over medium heat. The oil should be hot enough to sizzle the batter but not so hot it burns quickly.
- Cook the Fritters: Drop heaping tablespoons of the batter into the skillet, gently flattening each slightly with a spatula to form rounds. Cook each fritter for 3 to 4 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for an additional 3 to 4 minutes. Work in batches if necessary to avoid overcrowding.
- Drain and Keep Warm: Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm while cooking remaining fritters.
- Prepare the Garlic Tzatziki: In a separate bowl, mix together Greek yogurt, grated and drained cucumber, minced garlic, olive oil, fresh lemon juice, chopped dill, salt, and black pepper. Stir until well combined. Chill the sauce until ready to serve for flavors to meld.
- Serve: Serve the zucchini, feta, and spinach fritters warm, accompanied by a generous dollop of garlic tzatziki on the side.
Notes
- For extra crispiness, ensure you squeeze out as much liquid as possible from the grated zucchini before making the batter.
- These fritters can be prepared ahead of time and reheated in a 350°F (175°C) oven for about 10 minutes to restore crispness.
- The garlic tzatziki sauce can be made a day in advance, which allows the flavors to deepen for a more robust taste.
