You know how I said that the garlicky tzatziki from those Loaded Greek Chicken Pitzas was addictive? Well, I made these fritters just so I could slather them in that sauce.
The Zucchini, Feta, and Spinach Fritters turned out amazingly, by the way. The taste almost reminded me of Spanakopita, but with the added mild flavor of grated zucchini, and the texture of Latkes. If that sounds right up your alley, you have to try these out. They’re easy, chock full of veggies, and, of course, delicious.
Speaking of “delicious”, I am so tired today because I am pretty positive a gigantic spider in my room thought that I looked delicious and was plotting to eat me last night. I nearly had a panic attack because I have a strict Don’t Kill Bugs policy, but I also have a Don’t Get Eaten By Spiders policy so I was stuck between a rock and a hard place.
Eventually, James convinced me (with text-messaged words of support) to trap the (not-so) little guy under a tupperware container, slide a piece of paper underneath, and release him outside. I was feeling like a hero, but once I got outside I put the tupperware container down and eagerly awaited his scuttle to freedom…
And then I realized that he had vanished. VANISHED! Was it outside as I hastily put down the container, or was it inside? Was it in my room? WAS THE SPIDER ON ME? I still don’t know. He might still be plotting his revenge for me trapping him in a plastic dome of doom, so if I never post here again, know that it’s because I’ve been eaten by the spider.
Anyway, now you understand why I’m so exhausted. And cranky (so, so cranky). There’s only one thing that can make me feel better, and it’s a batch of Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki. Preferably with extra Tzatziki.
So, I mean, if you’d like to drop them off to me at work, that would be the BOMB-DIGGITY. I don’t know if people still say that. Did they ever say that? Where did I get that from? Guys, I really don’t know. All I know is that I need some fritters, stat! You need them, too.
When you make them, take a photo and tag #hostthetoast so I can check them out!
- 1½ cups greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of ½ lemon
- 2 tablespoons dill
- Kosher salt, to taste
- 2 medium zucchini, grated
- 3 handfuls baby spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ 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
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- Salt and black pepper, to taste
- Olive oil, for frying
- 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!