Side Pannel
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Serves: 12 Serving
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki
- Recipe Submitted by Marsala on 11/04/2014
Category: Healthy Recipes, Vegetables
Ingredients List
- For the Garlic Tzatziki:
- 1½ cups greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of ½ lemon
- 2 tablespoons dill
- Kosher salt, to taste
- For the Zucchini, Feta, and Spinach Fritters:
- 2 medium zucchini, grated
- 3 handfuls baby spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup minced fresh herbs (dil, mint, and oregano are my favorites to use here)
- 3 large eggs, lightly beaten
- 2 scallions, minced
- 2 cloves garlic, minced
- â…“ cup all purpose flour
- ½ teaspoon baking powder
- Salt and black pepper, to taste
- Olive oil, for frying
Directions
1. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
2. Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1 teaspoon salt to draw out the liquid and let sit for 10-15 minutes. Then, wring all of the liquid out using your hands and set aside.
3. In a large bowl, combine the zucchini, spinach, feta, herbs, eggs, scallions, and garlic. Stir to mix well. Then, sprinkle in the flour and baking powder, a bit at a time, until it all is incorporated and holding together.
4. Heat about ¼ cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. (Aim for about 3 tablespoons worth of batter, each) After about 30 seconds, flatten them out a by pressing them down gently with a spatula. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
5. Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!
2. Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1 teaspoon salt to draw out the liquid and let sit for 10-15 minutes. Then, wring all of the liquid out using your hands and set aside.
3. In a large bowl, combine the zucchini, spinach, feta, herbs, eggs, scallions, and garlic. Stir to mix well. Then, sprinkle in the flour and baking powder, a bit at a time, until it all is incorporated and holding together.
4. Heat about ¼ cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. (Aim for about 3 tablespoons worth of batter, each) After about 30 seconds, flatten them out a by pressing them down gently with a spatula. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
5. Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
