Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a delightful fusion of Mediterranean flavors and healthy indulgence. These golden, crispy fritters are bursting with the freshness of zucchini, the creamy tang of feta, and the earthy richness of spinach. Paired perfectly with a smooth, garlicky tzatziki dip, this dish makes for an excellent appetizer, snack, or even a light meal.
Whether you’re hosting a party or just looking to jazz up your weekly menu, this recipe brings a flavorful twist that’s easy to make, incredibly satisfying, and packed with nutrients. The freshness of herbs, the texture of vegetables, and the coolness of yogurt sauce work together in harmony to please every palate. Best of all, it’s vegetarian and can be made gluten-free by swapping out flour options.
Ingredients
For the Fritters:
2 medium zucchinis, grated
1 cup fresh spinach, finely chopped
3/4 cup crumbled feta cheese
2 eggs
1/2 cup all-purpose flour (or chickpea flour for gluten-free)
2 spring onions, finely chopped
1 garlic clove, minced
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
Salt and black pepper to taste
Olive oil for frying
For the Garlic Tzatziki:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill or mint, chopped
Salt to taste
Instructions
- Start by preparing the zucchinis. Grate them using the coarse side of a grater, sprinkle with a little salt, and let them sit in a colander for 10 minutes. This helps to draw out excess moisture.
- After 10 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove as much water as possible. This step is crucial to ensure the fritters hold together and turn crispy.
- In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta, eggs, flour, chopped spring onions, garlic, parsley, oregano, salt, and pepper. Mix until a thick, cohesive batter forms.
- If the mixture feels too wet, add a tablespoon of flour at a time until it holds together. It should be moist but not runny.
- Heat olive oil in a large non-stick skillet over medium heat. Once the oil is hot, drop heaping tablespoons of the fritter mixture into the pan, flattening them slightly with the back of a spoon.
- Fry the fritters for about 3–4 minutes on each side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.
- Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven while frying the remaining batches.
- To prepare the garlic tzatziki, mix the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill or mint, and a pinch of salt in a bowl. Stir until smooth and well combined.
- Chill the tzatziki in the fridge for at least 10 minutes to allow the flavors to meld together.
- Serve the warm fritters with a generous dollop of garlic tzatziki on the side or drizzled on top. Garnish with extra herbs or lemon wedges if desired.
These fritters are perfect served fresh, but they also keep well in the fridge for up to two days and can be reheated in a pan or oven. The tangy tzatziki balances the rich texture of the fritters and brings a cooling contrast that makes every bite feel complete. This recipe is a wonderful way to use up fresh produce and add more greens to your diet while still enjoying comfort food at its finest.