Zucchini, Feta, and Spinach Fritters paired with Garlic Tzatziki
Ingredients
For the Fritters:
- 2 medium zucchinis, grated
- 1 cup fresh spinach, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- 2 large eggs
- ½ cup all-purpose flour (or almond flour for a gluten-free option)
- 1 teaspoon baking powder
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons olive oil, for frying
For the Garlic Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Zucchini:
– Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure crispy fritters.
2. Mix the Fritter Ingredients:
– In a large bowl, combine the grated zucchini, chopped spinach, crumbled feta, Parmesan cheese, green onions, dill, and eggs.
– Stir in the flour, baking powder, salt, and pepper until the mixture is well combined.
3. Cook the Fritters:
– Heat olive oil in a large skillet over medium heat.
– Scoop approximately 2 tablespoons of the mixture for each fritter into the skillet, flattening them slightly with a spatula.
– Cook for 2–3 minutes per side, or until golden brown and crispy.
– Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
4. Prepare the Garlic Tzatziki:
– Grate the cucumber and squeeze out excess moisture.
– In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper until well combined.
– Refrigerate the sauce until ready to serve.
5. Serve:
– Arrange the warm fritters on a serving platter.
– Serve alongside the garlic tzatziki sauce.
– Garnish with additional fresh dill or lemon wedges if desired.
