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
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 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.
