🥒 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 finely chopped or grated
• 2 teaspoons olive oil
• Juice of ½ lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste

For the Fritters:

• 2 medium zucchinis, grated
• 1 cup fresh spinach, finely chopped
• ¾ cup crumbled feta cheese
• 2 large eggs
• ½ cup all-purpose flour (or chickpea flour for gluten-free)
• ¼ cup breadcrumbs (optional, for extra crispiness)
• 2 green onions, finely sliced
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil, for frying

Instructions

🔹 Garlic Tzatziki:

1. Place the chopped or grated cucumber in a clean towel or cheesecloth and squeeze out excess liquid.
2. In a medium bowl, combine the yogurt, garlic, cucumber, olive oil, lemon juice, dill, salt, and pepper.
3. Mix well and refrigerate for at least 30 minutes before serving to let the flavors develop.

🔹 Fritters:

1. Grate zucchini, sprinkle with a little salt, and let sit in a colander for 10–15 minutes to draw out moisture. Then, squeeze out all excess liquid using a clean towel.
2. In a large mixing bowl, combine zucchini, spinach, feta, eggs, flour, breadcrumbs (if using), green onions, garlic, salt, and pepper.
3. Stir until you get a thick, cohesive batter. Add a bit more flour if it seems too wet.
4. Heat a thin layer of olive oil in a nonstick skillet over medium heat.
5. Scoop about 2 tablespoons of the batter per fritter into the skillet, flattening slightly with a spatula.
6. Cook for 2–3 minutes per side until golden brown and cooked through.
7. Transfer cooked fritters to a paper towel–lined plate to remove excess oil.

To Serve:

Plate the warm fritters with a generous side of garlic tzatziki. Garnish with extra dill, lemon wedges, or a sprinkle of crumbled feta.