Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki: A Mediterranean Delight
Ingredients
For the Garlic Tzatziki:
1 ½ cups Greek yogurt
4 cloves garlic, minced
1 small cucumber, peeled and chopped
2 teaspoons olive oil
Juice of ½ lemon
2 tablespoons fresh dill, chopped
Salt and pepper to taste
For the Zucchini, Feta, and Spinach Fritters:
2 medium zucchinis, grated
1 cup fresh spinach, chopped
½ cup feta cheese, crumbled
1 egg
½ cup all-purpose flour (or chickpea flour for a gluten-free option)
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil (for frying)
Construction (Instructions)
Prepare the Garlic Tzatziki:
Start by draining any excess moisture from the chopped cucumber. You can do this by placing the chopped cucumber in a clean kitchen towel or cheesecloth and squeezing out the water.
In a bowl, combine the Greek yogurt, minced garlic, cucumber, olive oil, lemon juice, and fresh dill. Mix everything together until well-combined.
Season with salt and pepper to taste. Set the tzatziki aside in the refrigerator to chill while you make the fritters.
Prepare the Fritters:
Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean towel and squeeze out as much excess moisture as you can. This is important to prevent soggy fritters.
In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta cheese, and egg. Stir to combine.
Add the flour, garlic powder, dried oregano, salt, and pepper to the mixture. Stir until everything is fully incorporated. The mixture should be thick and hold together well. If it’s too runny, add a little more flour.
Fry the Fritters:
Heat a few tablespoons of olive oil in a large frying pan over medium heat.
Scoop a spoonful of the fritter mixture and form small patties (about 2-3 inches wide) and carefully place them into the hot pan. Flatten them slightly with the back of a spoon.
Fry the fritters for 2-3 minutes on each side, or until they’re golden brown and crispy. You may need to fry them in batches, depending on the size of your pan.
Remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve:
Serve the zucchini, feta, and spinach fritters hot, with a generous dollop of the chilled garlic tzatziki on the side.
Variations
Add herbs: You can add fresh herbs like parsley or mint to the fritter mixture to elevate the flavor.
Spicy version: Add red pepper flakes or chopped jalapeños to the fritter mixture for a bit of heat.
Chickpea flour or quinoa flour: Use gluten-free flour like chickpea or quinoa flour if you want a gluten-free option.
Different cheese: Try using goat cheese instead of feta for a creamier texture and a different flavor profile.
Zucchini-free option: You can substitute the zucchini with grated carrots or sweet potatoes for a different twist on the fritters.
Tips
Draining the zucchini: Make sure to squeeze out as much water as possible from the grated zucchini to avoid soggy fritters.
Frying temperature: Make sure the oil is at the right temperature (medium heat). If the oil is too hot, the fritters will burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil.
Batch frying: Fry the fritters in batches to avoid overcrowding the pan, which can cause them to steam rather than crisp up.
Make ahead: You can prepare the fritter mixture ahead of time and store it in the refrigerator for up to 2 hours before frying. Tzatziki can also be made a day ahead for better flavor.
Enjoy your Mediterranean-inspired dish!