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Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

June 20, 2014 by Morgan 87 Comments

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Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

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.

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

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.


Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

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.

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

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 waited…

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.

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

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!

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki! Great for appetizers or a light snack, and a fantastic way to sneak in some veggies! | hostthetoast.com

 

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Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki


★★★★★

4.5 from 4 reviews

  • Author: Morgan
  • Total Time: 32 minutes
  • Yield: 12 1x
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Ingredients

Units Scale

For the Garlic Tzatziki:

  • 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

For the Zucchini, Feta, and Spinach Fritters:

  • 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

Instructions

  1. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Heat about 1/4 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.
  5. Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!
  • Prep Time: 20 mins
  • Cook Time: 12 mins

Did you make this recipe?

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Filed Under: Appetizers, Food, Side Dishes + Vegetables, Snacks, Vegetarian Tagged With: Appetizer, Easy, Feta, fried, fritters, Garlic, Greek, latkes, pancakes, Recipe, Spanakopita, Spinach, Tzatziki, Zucchini

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Comments

  1. addalittle says

    June 21, 2014 at 4:11 am

    Yum! These look delicious!

    Reply
    • Crystal says

      May 25, 2015 at 10:00 pm

      These came out great. The sauce is very tasty.

      Reply
  2. AvocadoPesto says

    June 22, 2014 at 1:46 pm

    Just made these today (with a few adjustments) and loved them! So good!

    Reply
  3. Rainbow Rain Blog (@RainbowRainBlog) says

    June 25, 2014 at 10:31 am

    These look SO delicious it’s unreal. Going to give them a go at the weekend, thank you!

    Reply
  4. Jodi says

    June 25, 2014 at 4:01 pm

    Delish!

    Reply
  5. Trista says

    June 26, 2014 at 1:13 pm

    Thank you for this recipe! I can’t wait to try them. Can you make the patties to freeze and cook on the George Foreman Grill later on?

    Reply
    • Morgan says

      June 27, 2014 at 9:50 am

      Honestly, I’m not sure, Trista. I’m sorry. I’ve never tried to freeze them nor cook them on a George Foreman Grill, but if you give it a try please let me know how it goes for you. I’m sure other people would be very interested to know if this is an option for them, too!

      Reply
      • Jenny says

        July 31, 2014 at 11:48 am

        Morgan. Can you bake these? What would you recommend?
        Thanks! Looks yummy!!

        Reply
        • Morgan says

          July 31, 2014 at 3:11 pm

          I’ve never tried baking them. I think they might not hold together as well if baked, but if you do give it a go, try baking at 425 for 10 mins on each side on a sprayed baking sheet. Let me know how that works for you if you try it out!

          Reply
        • Carol says

          August 23, 2020 at 1:28 am

          Made these for Sunday lunch today. They were delicious. I will definitely make them again.

          Reply
  6. Sarah C. says

    June 26, 2014 at 7:29 pm

    Mmmm…making these right now. They smell so good I can hardly wait!

    Reply
    • Morgan says

      June 27, 2014 at 9:46 am

      I hope you enjoyed them, Sarah!

      Reply
  7. Vicky says

    June 27, 2014 at 1:46 pm

    Just love this recipe and shared it on my blog in a post where I share my favorite food blog recipe finds from the past week.

    Reply
    • Morgan says

      June 27, 2014 at 2:28 pm

      So glad to hear it, Vicky! Thanks!

      Reply
  8. Carla van Bohemen says

    June 30, 2014 at 3:45 pm

    tomorrow i will make this recipe thank you for this resipe.

    Reply
    • Morgan says

      June 30, 2014 at 3:47 pm

      Hope you like it, Carla!

      Reply
  9. Emmy says

    July 1, 2014 at 7:02 am

    I made this last night for the family I live with, turned it into a main course by having spiced chicken as well, they went down really really well. Thanks for a great recipe.

    Reply
    • Morgan says

      July 1, 2014 at 9:32 am

      Happy to hear it, Emmy!

      Reply
  10. Bryan Aiello says

    July 13, 2014 at 8:28 pm

    Basic recipe of flour, baking powder, eggs, salt and peppers, but add chard and fresh green onions and parmesan cheese, freaking amazing. Served it with spatchcocked chicken and roasted carrots.

    ★★★★★

    Reply
  11. angela@spinachtiger says

    July 19, 2014 at 1:02 pm

    simply gorgeous. Takes zucchini fritters to a whole new level.

    Reply
    • Morgan says

      July 21, 2014 at 9:54 am

      Thanks, Angela!

      Reply
  12. Džint says

    August 8, 2014 at 9:34 am

    Can I serve these cold? I want to make them for picknick, but not sure, If it tastes as good as warm. Maybe anybody tried?

    Reply
    • Morgan says

      August 8, 2014 at 9:37 am

      I ate some that were refrigerated and I still liked them, although they definitely weren’t as tasty as they are warm. I would recommend serving them at room temp if possible.

      Reply
  13. julia says

    August 27, 2014 at 5:56 am

    Oh My was I the only one to laugh out loud at your description of catching the spider to release – WAS THE SPIDER ON ME !!! Hilarious !! and yep I actually catch and release them too, unless they are poisoness ones (i live in Australia)

    Reply
  14. Ordinary Blogger (Rivki Locker) says

    August 31, 2014 at 8:53 pm

    Just came across this post on Stumble Upon. WOW, these look awesome. I’ve made zucchini fritters and I’ve made spinach fritters, but never both together. LOVELY recipe. Bookmarking this to try real soon. So pleased to have stumbled upon you! Looking forward to reading your posts.

    Reply
    • Morgan says

      September 1, 2014 at 2:53 pm

      Aw thanks! I hope you enjoy them– let me know what you think after you give them a go!

      Reply
  15. Anne says

    September 1, 2014 at 4:47 pm

    These fritters look amazing. Adding this to my cooking to-do list. Thanks for sharing!

    Reply
  16. Jennifer says

    November 29, 2014 at 8:52 am

    I’ve tried this yesterday with friends, as starters. Beside the fact that i had to use twice the flour you said, it was rely delicious! I used cilantro and minth, and i will absolutely do them again, thanks for the recipe!

    Reply
  17. Carole says

    December 22, 2014 at 6:10 pm

    These fritters look fabulous. I make zucchini feta fritters all summer long, but never thought about adding spinach to the mix. 🙂

    I can relate to the spider episode. We’re ‘catch and release’ people ourselves, but when they jump out of the trap, or run away before they can be trapped, I just try to go about my business and not think about it too much. lol

    Reply
    • Morgan says

      December 22, 2014 at 11:26 pm

      Thanks, Carole! I try to catch and release everything that I can and have the same “don’t think about it” philosophy, EXCEPT for when it comes to centipedes. Too fast and too creepy, and if I unfortunately run into one, I will turn my head while people deal with it the way they see fit. Those things are straight out of a horror movie. I woke up once when I was in high school to one crawling on me, and I don’t think I’ve ever recovered from that trauma, hahaha! Anyway, high-fives to a fellow “let the spiders live” gal!

      Reply
  18. Devin says

    January 28, 2015 at 2:49 pm

    Great recipe – making them tonight but going to bake them in mini cupcake pans so they will hold together and are healthier!

    Side dish to my panko crusted tilapia 😉

    Reply
  19. pam says

    January 30, 2015 at 11:44 am

    Morgan,
    these are almost as pretty as you! I have some yellow squash I need to use – do you think they would work as well if I replace the zucchini with the yellow squash? thanks!

    Reply
    • Morgan says

      January 30, 2015 at 11:50 am

      Aw thanks Pam. I think yellow squash would work great! Please let me know how it turns out for you!

      Reply
  20. Little Cooking Tips says

    February 16, 2015 at 8:59 am

    Fantastic idea and amazing photography! Being Greeks we certainly appreciate a meal like this!:) Thank you!

    Reply
  21. Ellen says

    February 23, 2015 at 2:23 pm

    i made these today for lunch ……delicious!! These are definitely a keeper. Thanks for sharing this great recipe

    Reply
  22. Karen says

    May 2, 2015 at 10:14 pm

    Wow! I’ve been meaning to make these for a week or so. Finally got around to it. They are fantastic!

    Reply
  23. Avery says

    June 3, 2015 at 8:39 pm

    I successfully baked these! 450 on a hot cookie sheet with a little olive oil for about 7-9 minutes on each side. (I added a little extra breadcrumb to help them stay together on the sheet). Delicious! 🙂

    Reply
  24. Sarah says

    July 31, 2015 at 10:39 am

    Hello! Does this serve 12 people or make 12 fritters? I’m making for 2 but might well have some for lunch tomorrow so really I just need volumes for 4. Thanks Sarah

    Reply
    • Morgan says

      August 1, 2015 at 9:24 pm

      It makes about 12 fritters, sorry for the confusion, Sarah!

      Reply
  25. felicia | Dish by Dish says

    August 5, 2015 at 4:13 pm

    Morgan… these fritters look sooo good! I’m drooling all over my compute screen! Pinning & sending love from Buenos Aires!

    Reply
  26. Kelsie says

    January 24, 2016 at 5:27 pm

    Looks so tasty! I’m making these tonight for some picky eaters. Beyond excited to try this recipe.

    Reply
  27. Yasmin says

    June 24, 2016 at 4:03 am

    Hi there
    Great idea for my carb free diet…
    Just going to work out replacing the flour..
    Mind buzzing …
    Thank you

    Reply
    • Sarah says

      July 1, 2016 at 12:52 pm

      Hey Yasmin- what did you replace the flour with? I’d love to make these low carb!

      Reply
  28. Becky says

    January 24, 2017 at 12:43 pm

    These look really good I was going to make them today, but just wondering if those three herbs you listed are all used or do you do 1/4 cup of one? I bought all three just in case haha

    Reply
  29. Sabrina Riemer says

    April 12, 2017 at 8:58 pm

    Very good. I didn’t have the cucumber that was supposed to be in the sauce but it still tasted good.

    Reply
  30. Elaine says

    May 20, 2017 at 8:09 am

    Just made these today for lunch, yum! I used mint and marjoram, and had spicy tomato chutney on the side instead tzatziki

    ★★★★

    Reply
  31. Cecilia says

    June 15, 2017 at 6:18 am

    I wonder if almond meal or ground chia seeds could be substituted for the flour. I just saw this recipe on Pintrest so I haven’t made it yet though it looks wonderful.

    ★★★★

    Reply
  32. Joanna says

    February 7, 2018 at 7:37 pm

    This did not work out for me at all the flavors were great but it just fell apart once it hit the oil. Very disappointed.

    Reply
  33. Mr Loto says

    February 8, 2018 at 5:49 am

    It seems really very, very good!

    Reply
  34. Mel says

    February 8, 2018 at 7:37 am

    Make sure you use REAL Greek yogurt and NOT Greek style, there is a difference. Then again as I live in Corfu Greece, REAL sheep yogurt is easy to come by..

    Reply
  35. Annette says

    January 13, 2019 at 8:11 pm

    This is a great recipe. I’ve made these a few times now and I love them! They are my go to snack as they are relatively easy to make & are full of goodness. The only extra thing I add to the mix is a few tablespoons of lightly roasted pine nuts. The fritters are good on their own, I haven’t tried them with the garlic tzatziki. IMO they don’t need it.

    ★★★★★

    Reply
  36. Jo says

    April 8, 2020 at 9:36 pm

    Loved these. I used almond flour as doing keto and they were amazing.The second time I added pine nuts, artichokes and small amount of Parmesan cheese and what an explosion of flavours. Thanks for this recipe, will be a regular at my place.

    Reply
  37. Chris says

    May 31, 2021 at 3:36 am

    These are delicious. Served several times when entertaining and always a hit. I’ve used gluten free flour as well as garbanzo bean flour and both options worked well.

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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