If you are looking for a delightful appetizer that bursts with fresh flavors and wholesome ingredients, the Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe might just become your new favorite. These golden, crispy fritters combine the subtle sweetness of zucchini with the creamy tang of feta and a pop of vibrant spinach, all perfectly paired with a cool, garlicky tzatziki dip. It’s a Mediterranean-inspired treat that’s both comforting and light, making it ideal for sharing with friends or serving at your next gathering.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that work harmoniously to create fantastic texture, flavor, and color in every bite. Each component plays an important role—from the zingy herbs to the creamy cheeses—making these fritters irresistibly tasty and visually appealing.
- 2 medium zucchinis (grated): The base of the fritters providing moisture and a tender bite; grating and draining them is key.
- 1/2 teaspoon salt: Draws out zucchini moisture and enhances overall flavor.
- 1 cup chopped fresh spinach: Adds vibrant color and a mild earthiness.
- 1/2 cup crumbled feta cheese: Brings a salty, creamy element that contrasts beautifully with the veggies.
- 1/4 cup grated Parmesan cheese: Offers a nutty depth and helps bind the mixture.
- 2 green onions (thinly sliced): Imparts mild onion flavor and freshness.
- 2 large eggs: Essential for binding the fritter mixture together.
- 1/2 cup all-purpose flour: Provides structure to help hold the fritters as they cook.
- 1/2 teaspoon baking powder: Gives a lightness to the fritters’ texture.
- 1/4 teaspoon black pepper: Adds subtle heat and depth.
- 1/4 teaspoon dried oregano: Infuses a classic Mediterranean herbal note.
- Olive oil for frying: Creates a crisp, golden exterior while adding richness.
For the garlic tzatziki dip:
- 1 cup plain Greek yogurt: The creamy, tangy base of the dip.
- 1/2 cucumber (grated and squeezed dry): Adds refreshing crunch and moisture without diluting.
- 1 tablespoon olive oil: Smooths out the yogurt and enhances mouthfeel.
- 1 tablespoon lemon juice: Brings brightness and acidity.
- 1 clove garlic (minced): Provides aromatic spiciness to the tzatziki.
- 1 tablespoon chopped fresh dill: Injects a fragrant herbal lift.
- Salt and pepper to taste: Rounds out the flavors perfectly.
How to Make Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
Step 1: Prepare the Zucchini
Start by grating the zucchinis and sprinkling them with salt in a colander. Let them rest for 10 minutes; this step draws out excess moisture, which is crucial for crisp, not soggy, fritters. Afterward, squeeze out as much liquid as you can using a clean towel or cheesecloth. This little trick ensures your fritters hold their shape and crunch beautifully.
Step 2: Combine the Fritter Ingredients
In a large bowl, toss together the squeezed zucchini with fresh chopped spinach, crumbled feta, grated Parmesan, and thinly sliced green onions. Crack in the eggs, then add flour, baking powder, black pepper, and oregano. Mix thoroughly until the mixture is well combined and sticks together, signaling it’s ready to be cooked.
Step 3: Fry the Fritters
Warm a thin layer of olive oil in a large skillet over medium heat. Scoop approximately 2 tablespoons of batter for each fritter and gently flatten in the pan. Cook each side for 3 to 4 minutes until golden brown and crispy. Once done, transfer them to a paper towel-lined plate to absorb any extra oil. Keep going until all fritters are cooked, replenishing oil as needed.
Step 4: Make the Garlic Tzatziki
While the fritters cook, mix the Greek yogurt with grated cucumber, olive oil, lemon juice, minced garlic, and fresh dill in a bowl. Season with salt and pepper, then chill until serving. This creamy, cool sauce will add the perfect tangy contrast that complements the warm fritters wonderfully.
How to Serve Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
Garnishes
A little extra freshness can never hurt. Top your fritters with a sprinkle of extra chopped dill or parsley and a gentle drizzle of olive oil for a gorgeous presentation. You might also add thin lemon wedges on the side for those who love a citrusy kick right before eating.
Side Dishes
These fritters pair beautifully with crisp salads or a Mediterranean platter featuring olives, roasted peppers, and warm pita bread. For a heartier meal, serve alongside a light grain salad or quinoa tossed with herbs and lemon, which complement the flavors without overwhelming.
Creative Ways to Present
For entertaining, stack the fritters on a platter with dollops of garlic tzatziki between each layer, turning them into delightful finger-friendly bites. Alternatively, serve them skewered with fresh vegetables and tzatziki on the side for a fun, casual appetizer that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any fritters left over, store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully, making them just as tasty when enjoyed cold or lightly reheated.
Freezing
To freeze, place the cooked and cooled fritters in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 2 months, ready for a quick reheat whenever you need a fast snack.
Reheating
For the best texture when reheating, warm the fritters in an oven or air fryer rather than the microwave. This helps retain their crispness. Heat at 350°F (175°C) for 8–10 minutes or until hot, and enjoy alongside fresh garlic tzatziki.
FAQs
Can I make these fritters vegan?
Absolutely! To make this zucchini, feta, and spinach fritters recipe vegan, replace the eggs with a flax or chia egg substitute and use a plant-based cheese alternative. For the tzatziki, swap Greek yogurt with a dairy-free yogurt option like coconut or almond-based yogurt.
What if I don’t have fresh spinach?
You can use frozen spinach if fresh is unavailable. Just make sure to thaw and squeeze out all excess water before mixing it into the batter to avoid sogginess.
Is it possible to bake the fritters instead of frying?
Yes, baking is a great lighter alternative. Place the fritters on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway through, until golden and cooked through.
How do I prevent the fritters from falling apart?
Removing as much liquid as possible from grated zucchini and spinach is critical. Additionally, mixing the batter thoroughly and ensuring the eggs and flour are well combined helps the fritters hold together beautifully.
Can I prepare the garlic tzatziki ahead of time?
Definitely! The garlic tzatziki actually benefits from resting in the fridge for at least 30 minutes before serving, allowing the flavors to deepen and meld into the perfect cooling dip.
Final Thoughts
If you’re looking to impress with something that feels both homey and a little special, this Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe is a wonderful choice. It combines ease, vibrant flavors, and that unbeatable crunch in a way that will leave everyone asking for seconds. Go ahead and try it soon — I promise it’s worth every bite!
Print
Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Zucchini, Feta, and Spinach Fritters are a delicious Mediterranean-inspired appetizer combining fresh vegetables, tangy cheeses, and herbs, served with a cooling garlic tzatziki sauce. Crispy on the outside and tender inside, they make a perfect snack or light meal.
Ingredients
Fritters
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- Olive oil for frying
Garlic Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Using a clean towel or cheesecloth, squeeze out as much liquid as possible to prevent soggy fritters.
- Mix the fritter batter: In a large bowl, combine the drained zucchini, chopped spinach, crumbled feta, grated Parmesan, sliced green onions, eggs, flour, baking powder, black pepper, and dried oregano. Stir thoroughly until the mixture is homogeneous and able to hold together well.
- Cook the fritters: Heat a thin layer of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter for each fritter and flatten slightly in the pan. Cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil as needed.
- Make the garlic tzatziki: In a bowl, mix together the Greek yogurt, grated and drained cucumber, olive oil, lemon juice, minced garlic, chopped fresh dill, and salt and pepper to taste. Stir until smooth and refrigerate until ready to serve.
- Serve: Plate the warm fritters and serve with a generous dollop of garlic tzatziki on the side for dipping.
Notes
- For a lighter version, bake the fritters at 400°F (200°C) for 15–20 minutes, flipping halfway through cooking.
- Add fresh herbs such as parsley or mint into the batter for additional flavor.
- The fritters reheat well in the oven or air fryer, making them perfect for leftovers.
