Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
If you love flavor-packed bites that bring freshness and comfort in every forkful, then you’ll adore these Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki. They’re golden and crispy on the outside, pillowy inside, herbaceous with spinach and dill, and bursting with creamy feta. Paired with a tangy garlic tzatziki, these fritters capture the best of Mediterranean snacking and make a stunning centerpiece for brunch, lunch, or even a light dinner. Prepare to add this recipe to your favorites—you’ll crave it from the very first batch!
Ingredients You’ll Need
Every ingredient in Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki serves a special role in the final harmony of flavor and texture. Simple and wholesome, each one contributes to the vibrant color, savory richness, or that irresistible crisp-tender bite.
- Zucchini: Fresh, grated zucchini adds moisture and mild sweetness—be sure to drain out the excess liquid for crispier fritters.
- Fresh spinach: Packed and finely chopped, spinach gives a pop of green and earthy flavor that pairs beautifully with feta.
- Salt (for draining zucchini): This step is crucial—pulling out water ensures your fritters cook up golden and not soggy.
- Crumbled feta cheese: The slightly briny, creamy feta is what makes these fritters crave-worthy.
- Green onions: A little zing from green onions adds a mellow bite and gorgeous color flecks throughout.
- Large eggs: Eggs bind the mix and give the fritters their soft, fluffy texture inside.
- All-purpose flour (or chickpea flour for gluten-free): Flour helps everything hold together and crisps up in the pan—chickpea flour works great for a gluten-free twist.
- Baking powder: Just a pinch for the perfect lift and lightness.
- Black pepper: For gentle heat and flavor depth.
- Dried dill or oregano: These classic Mediterranean herbs make every bite aromatic and savory.
- Olive oil for pan-frying: Use a moderate layer for that beautiful golden crust.
- Greek yogurt: The base of creamy tzatziki—preferably whole milk for richness.
- Grated cucumber (squeezed dry): Adds refreshing crunch and keeps the sauce cool and lush.
- Garlic (minced): Just one clove packs big flavor—don’t skip it!
- Lemon juice: A splash brightens up all the flavors in the dip.
- Fresh dill (or dried): Signature tzatziki herb, it brings the dip to life.
- Salt and pepper: For the finishing touch.
How to Make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki
Step 1: Prepare the Zucchini
Start by grating your zucchinis and sprinkling them with salt, then let them rest in a colander for 10 to 15 minutes. This step draws out excess moisture—absolutely crucial! Squeeze as much liquid as possible from the zucchini using a clean kitchen towel or cheesecloth. The drier, the better; it’s the secret for crisp, not soggy, fritters.
Step 2: Mix the Fritter Batter
In a big mixing bowl, toss together your well-drained zucchini, chopped spinach, feta, green onions, eggs, flour, baking powder, black pepper, and dill or oregano. Use a spatula or large spoon to fold everything together until just combined. The batter should be thick but spoonable—if it’s too wet, add a little more flour until it holds together.
Step 3: Pan-Fry the Fritters
Set a large skillet over medium heat and coat with a slick of olive oil. Drop about 2 to 3 tablespoons of batter per fritter into the pan. Flatten them slightly with the back of your spoon for a pleasing, uniform shape. Cook each side for about 3 to 4 minutes, until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil, and keep the batches warm in the oven if needed.
Step 4: Make the Garlic Tzatziki
While the fritters are sizzling away, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, plus a pinch of salt and pepper in a small bowl. Mix until creamy and well blended, then let it chill in the fridge—this marries the flavors and thickens the dip. Trust me, Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki truly shine with this luscious sauce!
Step 5: Serve and Enjoy
Spoon the cool, aromatic garlic tzatziki either right on top of the warm fritters or alongside as a dip. There’s nothing quite like the contrast of warm, crisp fritters and chilled, garlicky dip—the perfect bite, every time.
How to Serve Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki
Garnishes
For extra color and punch, sprinkle your Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki with additional chopped dill, fresh mint, or a shower of lemon zest. A dusting of chili flakes or a drizzle of quality olive oil can also take things to the next level, making them an eye-catching star on any table!
Side Dishes
Pair these fritters with a fresh arugula salad, cherry tomatoes, or roasted potatoes for a well-rounded Mediterranean meal. They also go beautifully with couscous, quinoa, or warm pita—making Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki a versatile centerpiece for lunch or dinner.
Creative Ways to Present
Turn Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki into handheld bites for parties, or stack them in sliders with sliced tomatoes and pickled onions for a fun twist. You can even tuck them into wraps with crisp lettuce and extra tzatziki—great for picnics or lunchboxes. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
To keep leftover fritters fresh and flavorful, let them cool completely before storing in an airtight container in the fridge. Garlic tzatziki also keeps well—just store it separately. Both will stay delicious for up to three days.
Freezing
You can absolutely freeze extra Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki (well, just the fritters). Place cooled fritters on a parchment-lined tray to freeze until firm, then transfer to a freezer bag. They’ll keep for up to two months, perfect for an impromptu snack or quick meal.
Reheating
For the crispiest results, reheat fritters in a 350°F oven or air fryer for 8 to 10 minutes. Microwaving works in a pinch, but you’ll lose some crunch. The garlic tzatziki is best served cold straight from the fridge—just give it a stir before dolloping!
FAQs
Can I make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki gluten-free?
Absolutely! Just swap the all-purpose flour for chickpea or your favorite gluten-free blend. Chickpea flour actually adds extra protein and a subtle nuttiness that pairs beautifully with the feta and spinach.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works just fine—just be sure to thaw and squeeze it very well to remove excess moisture. Otherwise, your batter can turn watery and the fritters won’t crisp up as nicely.
How do I prevent soggy fritters?
The secret is in draining the zucchini thoroughly before mixing your batter. Don’t rush this step. Pat those veggies dry, and consider adding a bit more flour if your batter feels too loose.
Is the garlic tzatziki spicy?
Garlic tzatziki is full of flavor from the garlic and herbs but isn’t spicy hot. If you want a kick, just toss in some red pepper flakes or a dash of hot sauce to the fritter mix or to the sauce itself!
What other vegetables can I add?
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are very forgiving! Try shredding in some carrot, adding corn kernels, or even swapping in a little grated sweet potato for a different spin each time.
Final Thoughts
I hope you’ll try these Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki soon—they’re one of those dishes that’s a delight to make and even more joyful to share. They bring together crisp edges, creamy cheese, and herby Mediterranean flavors in every bite, perfect for gatherings or a cozy dinner at home. Give them a try and they’ll surely earn a place in your recipe rotation!
Print
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
- Total Time: 40 minutes
- Yield: 10–12 fritters 1x
- Diet: Vegetarian
Description
These Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki are a delightful Mediterranean-inspired dish that combines the freshness of zucchini and spinach with the tanginess of feta, all served with a creamy garlic tzatziki dip.
Ingredients
- 2 medium zucchinis (grated)
- 1 cup packed fresh spinach (chopped)
- 1/2 teaspoon salt (for draining zucchini)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped green onions
- 2 large eggs
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill or oregano
- olive oil for pan-frying
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber (squeezed dry)
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)
- salt and pepper to taste
For the fritters:
For the garlic tzatziki:
Instructions
- Prepare the fritters: Place grated zucchini in a colander, sprinkle with salt, and let sit for 10–15 minutes. Squeeze out moisture. Combine zucchini, spinach, feta, green onions, eggs, flour, baking powder, pepper, and dill. Mix well.
- Cook the fritters: Heat skillet, add olive oil, drop batter into pan, flatten slightly, cook 3–4 minutes per side until golden brown. Drain on paper towels.
- Make the tzatziki: Combine yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper. Chill.
- Serve: Enjoy warm fritters with tzatziki.
Notes
- These fritters are versatile for various meal times.
- Reheat leftovers in the oven or air fryer.
- Add red pepper flakes for a spicy twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 fritters + 2 tablespoons tzatziki
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
