Let me introduce you to a combination that just never lets me down: Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki. These savory golden patties are a taste of summer with a Mediterranean twist, packed with fresh veggies, creamy feta, and fragrant herbs, all made even more irresistible by a cool, garlicky Greek yogurt dip. Whether you want a vibrant appetizer, a quick lunch, or a way to coax more greens onto the table, this is a feel-good recipe that’s bursting with flavor and color in every bite.
Ingredients You’ll Need
This is one of those delightfully simple recipes where each ingredient truly shines. The freshness of the veggies, the richness of the feta, and the zip from the Garlic Tzatziki each play their role in delivering unforgettable flavor and texture to every fritter.
- Zucchini (2 medium, grated): The star of the show! Shredded zucchini adds moistness and a subtle sweetness that pairs beautifully with feta.
- Salt (1 teaspoon): Draws out excess water from the zucchini so your fritters turn out crispy, not soggy.
- Fresh Spinach (1 cup, chopped): Lends color, nutrients, and a gentle earthiness that keeps these fritters vibrant and wholesome.
- Feta Cheese (1/2 cup, crumbled): Adds creamy, tangy pockets of flavor that melt into every corner of the fritter.
- Green Onions (2, sliced): Give a pop of mild sharpness without overpowering the other flavors.
- Garlic (2 cloves, minced): Essential for a touch of robust, aromatic depth.
- Eggs (2 large, lightly beaten): Hold everything together and create a tender bite.
- All-Purpose Flour (1/2 cup): Binds the mixture and helps those crisp, golden edges form.
- Breadcrumbs (1/4 cup): Add texture and a hint of crunch to the inside of each fritter.
- Dried Oregano (1/2 teaspoon): Infuses each bite with Mediterranean flavor.
- Black Pepper (1/4 teaspoon): A touch of spice to balance the creamy and fresh notes.
- Olive Oil (3 tablespoons, for frying): Classic Mediterranean fat that creates crispy, golden exteriors.
- Greek Yogurt (1 cup): The luxurious base for your Garlic Tzatziki dip.
- Cucumber (1/2, grated and squeezed): Adds refreshing crunch and subtle sweetness to the sauce.
- Garlic (2 cloves, minced) for tzatziki: Brings the tzatziki to life and ties the dip to the fritters’ flavors.
- Olive Oil (1 tablespoon) for tzatziki: Smoothes out the Greek yogurt and gives the dip a gorgeous sheen.
- Fresh Lemon Juice (1 tablespoon): Brightens the whole sauce and adds zingy lift.
- Fresh Dill (1 tablespoon, chopped): The herbaceous soul of classic tzatziki—don’t skip it!
- Salt (1/4 teaspoon) for tzatziki: Balances and heightens every flavor in the dip.
- Black Pepper (1/4 teaspoon) for tzatziki: Just enough to finish things off with a whisper of spice.
How to Make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki
Step 1: Prep the Zucchini
Start by placing the grated zucchini in a colander, tossing it with salt, and letting it sit for about 10 minutes. This step is crucial—salting and resting help draw out the water that could otherwise make the fritters a bit limp. Squeeze out as much excess liquid as possible using a clean kitchen towel or your hands. The drier your zucchini, the crispier your fritters!
Step 2: Mix the Fritter Batter
Transfer the zucchini to a large bowl, then add the chopped spinach, crumbled feta, green onions, minced garlic, eggs, flour, breadcrumbs, dried oregano, and black pepper. Stir the mixture together until you have a thick, cohesive batter. Don’t overmix—just enough so everything is evenly distributed. If the mixture seems too loose, add a sprinkle more flour or breadcrumbs to help it hold.
Step 3: Fry the Fritters
Heat the olive oil in a large nonstick skillet over medium heat. Drop heaping spoonfuls of batter into the pan, gently flattening each with the back of your spoon or a spatula. Work in batches so you don’t overcrowd the pan. Let them sizzle for 3 to 4 minutes on each side, until they’re golden brown and crispy. Drain them on a paper towel-lined plate while you finish the rest.
Step 4: Make the Garlic Tzatziki
While the fritters are frying, whip up your Garlic Tzatziki. In a medium bowl, combine the Greek yogurt, grated cucumber (squeezed dry), minced garlic, olive oil, lemon juice, chopped dill, salt, and black pepper. Stir until creamy and blended, then cover and chill until you’re ready to serve. The flavors marry and deepen as the tzatziki chills, so a little resting time is magic here.
Step 5: Serve and Savor
Arrange those glorious Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki on a platter. Serve them warm from the pan alongside generous dollops of that dreamy, tangy dip. It’s the kind of finger food that disappears quickly—don’t blink!
How to Serve Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki
Garnishes
To take your Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki up a notch, sprinkle freshly chopped dill or parsley over the top for color and aroma. A few extra crumbles of feta or a light lemon zest add brightness and a professional touch. Lightly drizzle olive oil over the platter for a glistening finish.
Side Dishes
Serve these fritters with a crisp Greek salad, a bowl of marinated olives, or a platter of roasted cherry tomatoes for a Mediterranean-style feast. Pita bread wedges and a chilled white wine round things out perfectly, whether you’re hosting friends or just treating yourself.
Creative Ways to Present
For cocktail parties, try stacking mini fritters with a dollop of Garlic Tzatziki on top and a toothpick for easy grabbing. Alternatively, nestle them into pita pockets with fresh greens, or stuff them into a lunchbox for on-the-go flavor that refuses to be boring.
Make Ahead and Storage
Storing Leftovers
Any leftovers of your Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki keep well in an airtight container in the fridge for up to three days. Make sure the fritters cool completely before storing, so they retain their texture. The tzatziki can be stored in a separate covered container in the refrigerator as well.
Freezing
These fritters freeze beautifully! Arrange cooled fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to two months, making Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki a terrific make-ahead option for busy weeks or unexpected guests.
Reheating
Reheat fritters in a 350°F oven for about 10 minutes, or until warmed through and re-crisped. Avoid the microwave if you can, as it tends to soften the edges. Let the tzatziki come up to room temperature for the best flavor and texture before serving.
FAQs
Can I make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki gluten-free?
Absolutely! Just swap the all-purpose flour and breadcrumbs for your favorite gluten-free alternatives—chickpea flour and gluten-free panko both work well. The fritters still hold together beautifully and taste delicious.
How do I keep my fritters from falling apart?
The key is removing as much moisture as possible from the zucchini and using enough egg and flour to bind the mix. If your batter feels wet, sprinkle in extra breadcrumbs or flour until you can easily form patties that hold their shape.
Can I bake the fritters instead of frying?
Yes! For a lighter twist, arrange the formed fritters on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F for 20–25 minutes, flipping halfway. They won’t be quite as crisp as pan-fried, but still scrumptious.
Is there a substitute for feta cheese?
If feta isn’t your thing, try using ricotta salata, goat cheese, or even shredded halloumi. Each cheese brings its own unique flair to the Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki, so feel free to experiment with what you love.
What else can I add to the Garlic Tzatziki?
Feel like mixing it up? Add a handful of chopped mint or parsley for extra herbal freshness, stir in a pinch of cumin for warmth, or toss in a few chopped capers for salty punch. The tzatziki is wonderfully adaptable.
Final Thoughts
I hope you fall as hard for these Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki as I have! There’s something magical about the way simple veggies, a bit of cheese, and a generous dollop of creamy dip transform into a dish worth celebrating. Try them soon—your taste buds will thank you!
Print
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
- Total Time: 40 minutes
- Yield: 12 fritters (4 servings) 1x
- Diet: Vegetarian
Description
Delight in these flavorful Zucchini, Feta, and Spinach Fritters served with a side of refreshing Garlic Tzatziki. Perfect for a light and tasty appetizer or snack.
Ingredients
For the fritters:
- 2 medium zucchinis (grated)
- 1 teaspoon salt
- 1 cup fresh spinach (chopped)
- 1/2 cup feta cheese (crumbled)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
For the garlic tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber (grated and squeezed of excess water)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the fritters: Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid. Mix zucchini with spinach, feta, green onions, garlic, eggs, flour, breadcrumbs, oregano, and pepper. Form batter.
- Cook the fritters: Heat olive oil in a skillet, spoon batter, flatten, and cook until golden brown. Drain on paper towels.
- Make the tzatziki: Combine yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Chill.
- Serve: Enjoy warm fritters with tzatziki.
Notes
- To achieve crispiness, ensure zucchini is dehydrated. Fritters can be reheated. Tzatziki can be made ahead for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean, Greek-Inspired
Nutrition
- Serving Size: 3 fritters with tzatziki
- Calories: 260
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 85 mg
