Description
These Zucchini, Feta, and Spinach Fritters are a delightful, crispy savory treat perfect for a light meal or snack. Packed with fresh vegetables and creamy feta cheese, they are pan-fried to golden perfection and served alongside a refreshing garlic tzatziki sauce, which adds a cool, tangy contrast. This recipe is quick to prepare and combines Mediterranean flavors for a wholesome and satisfying dish.
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 the excess moisture to prevent watery fritters and help them crisp up better during cooking.
- Mix the fritter batter: In a large bowl, combine the dried zucchini, crumbled feta cheese, chopped spinach, finely chopped onion, beaten egg, all-purpose flour, breadcrumbs if using, salt, and black pepper. Mix everything thoroughly until well incorporated.
- Heat the oil: Pour the olive oil into a large skillet and heat over medium heat until shimmering but not smoking, preparing the pan for frying the fritters.
- Cook the fritters: Spoon portions of the mixture into the hot pan and flatten them gently to form round fritters. Cook each fritter for 3-4 minutes per side until they are golden brown and crispy on the outside, flipping carefully to avoid breaking.
- Drain the fritters: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to absorb any excess oil, keeping them crisp and less greasy.
- Make the garlic tzatziki: In a small bowl, combine Greek yogurt, grated and drained cucumber, olive oil, minced garlic, fresh lemon juice, and fresh dill if using. Stir well until smooth and season with salt and pepper to taste for a fresh, creamy dip.
- Serve: Warm the fritters slightly if needed, then serve them with a generous dollop or side of garlic tzatziki sauce for dipping or topping, enhancing every bite with zesty flavors.
Notes
- For extra crunch, breadcrumbs are optional but recommended.
- Make sure to squeeze out zucchini moisture thoroughly to achieve crispier fritters.
- Fresh dill is optional in the tzatziki but adds a lovely, authentic flavor.
- If preferred, fritters can be kept warm in a low oven while cooking batches.
- Use plain Greek yogurt for the best creamy texture in the tzatziki.
