Description
These Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a delightful, crispy, and savory appetizer or light meal. Loaded with fresh vegetables, salty feta, and a creamy garlic-infused yogurt sauce, these fritters bring together Mediterranean flavors with easy stovetop frying for a quick, nutritious dish perfect for any occasion.
Ingredients
Scale
Fritters
- 2 medium zucchinis, grated
- 1/2 cup (75g) crumbled feta cheese
- 1/2 cup (60g) fresh spinach, chopped
- 1/2 small onion, finely chopped
- 1 large egg, beaten
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) breadcrumbs (optional for extra crunch)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Garlic Tzatziki
- 1/2 cup (120g) Greek yogurt
- 1 small cucumber, grated and excess moisture squeezed out
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- 1 tsp fresh dill, chopped (optional)
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This ensures the fritters hold together and become crispy during cooking.
- Mix the fritter ingredients: In a large bowl, combine the drained zucchini, crumbled feta cheese, chopped spinach, finely chopped onion, beaten egg, all-purpose flour, optional breadcrumbs, salt, and black pepper. Stir well until all ingredients are evenly incorporated into a thick batter.
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat, ensuring the oil is hot enough to crisp the fritters without burning.
- Cook the fritters: Scoop spoonfuls of the mixture into the skillet, flattening each slightly with the back of the spoon to form pancake-like fritters. Fry for about 3 to 4 minutes on each side, or until they’re golden brown and crispy. Adjust heat if necessary to cook through without burning.
- Drain excess oil: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to absorb any residual oil.
- Prepare the garlic tzatziki: In a small bowl, combine the Greek yogurt, grated cucumber (with excess moisture squeezed out), olive oil, minced garlic, fresh lemon juice, and chopped dill if using. Stir well to blend all flavors. Season with salt and pepper to taste.
- Serve: Plate the warm fritters and serve them with a generous dollop of garlic tzatziki either on top or on the side for dipping.
Notes
- Make sure to squeeze out the zucchini’s moisture thoroughly to prevent soggy fritters.
- Breadcrumbs are optional but add extra crunch; omit for a gluten-free option by using gluten-free flour and breadcrumbs.
- Adjust seasoning according to taste, especially salt, as feta is naturally salty.
- If you prefer, the fritters can be baked at 400°F for 15-20 minutes flipping halfway, but frying gives a better crispy texture.
- Fresh dill in the tzatziki adds authentic flavor but can be omitted if unavailable.
