Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki 🥒🧀🌿

These Zucchini, Feta, and Spinach Fritters are crispy on the outside and packed with fresh, savory ingredients. Paired with a creamy, garlicky tzatziki sauce, they make for an incredibly flavorful appetizer or light meal!

Ingredients:

For the Fritters:

  • 2 medium zucchinis, grated
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup onion, finely chopped
  • 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
  • 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
  • 2 large eggs
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Olive oil (for frying)

For the Garlic Tzatziki Sauce:

  • 1 cup Greek yogurt (preferably full-fat)
  • 1/2 cucumber, grated and excess water squeezed out
  • 2 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill (or 1 tsp dried dill)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy fritters.
  1. Make the Fritter Mixture: In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta, onion, flour, breadcrumbs, eggs, oregano, garlic powder, salt, and pepper. Stir until the mixture comes together and is well combined. If the mixture seems too wet, you can add a bit more flour or breadcrumbs to help bind it.
  2. Cook the Fritters: Heat a generous tablespoon of olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the fritter mixture into the skillet, gently pressing them down with the back of the spoon to form patties. Cook in batches to avoid overcrowding the pan. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
  3. Make the Tzatziki Sauce: While the fritters are cooking, make the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and dill. Stir well to combine and season with salt and pepper to taste. Adjust the garlic or lemon juice for extra flavor if desired.
  4. Serve: Serve the fritters warm with a generous dollop of garlic tzatziki sauce on top or on the side for dipping.

Tips:

  • You can bake the fritters instead of frying them for a healthier version. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through.
  • For extra flavor, add a pinch of red pepper flakes to the fritter mixture or the tzatziki sauce for a mild heat.
  • Leftover fritters can be stored in the fridge for up to 3 days or frozen for later use.

These Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a delightful combination of savory, crispy, and creamy flavors. Perfect as a snack, appetizer, or light meal! 🍽️