Zucchini, Feta, and Spinach Fritters With Garlic Tzatziki

By ruthg

Ingredients

• 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
• 2 medium zucchini, grated
• 3 handfuls baby spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup minced fresh herbs (dil, 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

Details

Servings 12
Preparation time 20mins
Cooking time 32mins
Adapted from hostthetoast.com

Preparation

Step 1

Directions
In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
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.
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.
Heat about ¼ 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.
Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!