Ingredients

FOR THE GARLIC TZATZIKI:

  • 1 1/2 cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of 1/2 lemon
  • 2 tablespoons dill
  • Kosher salt, to taste

FOR THE ZUCCHINI, FETA, AND SPINACH FRITTERS:

  • 2 medium zucchini, grated
  • 3 handfuls baby spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup minced fresh herbs (dill, mint, and oregano are my favorites to use here)
  • 3 large eggs, lightly beaten
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Salt and black pepper, to taste
  • Olive oil, for frying

Instructions

  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 1/4 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!

Recipe adapted from Morgan from Host the Toast