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 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.
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
Prep Time: 20 mins- Cook Time: 12 mins
- Total Time: 32 minutes
Yield: 12 1x
Print Recipe
Pin RecipeIngredients
For the Garlic Tzatziki:
- 1Β½ cups greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of Β½ 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
- 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 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.
- Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!
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addalittle says
June 21, 2014 at 4:11 amYum! These look delicious!
Crystal says
May 25, 2015 at 10:00 pmThese came out great. The sauce is very tasty.
AvocadoPesto says
June 22, 2014 at 1:46 pmJust made these today (with a few adjustments) and loved them! So good!
Rainbow Rain Blog (@RainbowRainBlog) says
June 25, 2014 at 10:31 amThese look SO delicious it’s unreal. Going to give them a go at the weekend, thank you!
Jodi says
June 25, 2014 at 4:01 pmDelish!
Trista says
June 26, 2014 at 1:13 pmThank 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?
Morgan says
June 27, 2014 at 9:50 amHonestly, 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!
Jenny says
July 31, 2014 at 11:48 amMorgan. Can you bake these? What would you recommend?
Thanks! Looks yummy!!
Morgan says
July 31, 2014 at 3:11 pmI’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!
Sarah C. says
June 26, 2014 at 7:29 pmMmmm…making these right now. They smell so good I can hardly wait!
Morgan says
June 27, 2014 at 9:46 amI hope you enjoyed them, Sarah!
Vicky says
June 27, 2014 at 1:46 pmJust 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.
Morgan says
June 27, 2014 at 2:28 pmSo glad to hear it, Vicky! Thanks!
Carla van Bohemen says
June 30, 2014 at 3:45 pmtomorrow i will make this recipe thank you for this resipe.
Morgan says
June 30, 2014 at 3:47 pmHope you like it, Carla!
Emmy says
July 1, 2014 at 7:02 amI 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.
Morgan says
July 1, 2014 at 9:32 amHappy to hear it, Emmy!
Bryan Aiello says
July 13, 2014 at 8:28 pmBasic 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.
★★★★★
angela@spinachtiger says
July 19, 2014 at 1:02 pmsimply gorgeous. Takes zucchini fritters to a whole new level.
Morgan says
July 21, 2014 at 9:54 amThanks, Angela!
DΕΎint says
August 8, 2014 at 9:34 amCan I serve these cold? I want to make them for picknick, but not sure, If it tastes as good as warm. Maybe anybody tried?
Morgan says
August 8, 2014 at 9:37 amI 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.
julia says
August 27, 2014 at 5:56 amOh 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)
Ordinary Blogger (Rivki Locker) says
August 31, 2014 at 8:53 pmJust 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.
Morgan says
September 1, 2014 at 2:53 pmAw thanks! I hope you enjoy them– let me know what you think after you give them a go!
Anne says
September 1, 2014 at 4:47 pmThese fritters look amazing. Adding this to my cooking to-do list. Thanks for sharing!
Jennifer says
November 29, 2014 at 8:52 amI’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!
Carole says
December 22, 2014 at 6:10 pmThese fritters look fabulous. I make zucchini feta fritters all summer long, but never thought about adding spinach to the mix. π
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
Morgan says
December 22, 2014 at 11:26 pmThanks, 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!
Devin says
January 28, 2015 at 2:49 pmGreat 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 π
pam says
January 30, 2015 at 11:44 amMorgan,
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!
Morgan says
January 30, 2015 at 11:50 amAw thanks Pam. I think yellow squash would work great! Please let me know how it turns out for you!
Little Cooking Tips says
February 16, 2015 at 8:59 amFantastic idea and amazing photography! Being Greeks we certainly appreciate a meal like this!:) Thank you!
Ellen says
February 23, 2015 at 2:23 pmi made these today for lunch ……delicious!! These are definitely a keeper. Thanks for sharing this great recipe
Karen says
May 2, 2015 at 10:14 pmWow! I’ve been meaning to make these for a week or so. Finally got around to it. They are fantastic!
Avery says
June 3, 2015 at 8:39 pmI 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! π
Sarah says
July 31, 2015 at 10:39 amHello! 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
Morgan says
August 1, 2015 at 9:24 pmIt makes about 12 fritters, sorry for the confusion, Sarah!
felicia | Dish by Dish says
August 5, 2015 at 4:13 pmMorgan… these fritters look sooo good! I’m drooling all over my compute screen! Pinning & sending love from Buenos Aires!
Kelsie says
January 24, 2016 at 5:27 pmLooks so tasty! I’m making these tonight for some picky eaters. Beyond excited to try this recipe.
Yasmin says
June 24, 2016 at 4:03 amHi there
Great idea for my carb free diet…
Just going to work out replacing the flour..
Mind buzzing …
Thank you
Sarah says
July 1, 2016 at 12:52 pmHey Yasmin- what did you replace the flour with? I’d love to make these low carb!
Becky says
January 24, 2017 at 12:43 pmThese 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
Sabrina Riemer says
April 12, 2017 at 8:58 pmVery good. I didn’t have the cucumber that was supposed to be in the sauce but it still tasted good.
Elaine says
May 20, 2017 at 8:09 amJust made these today for lunch, yum! I used mint and marjoram, and had spicy tomato chutney on the side instead tzatziki
★★★★
Cecilia says
June 15, 2017 at 6:18 amI 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.
★★★★
Joanna says
February 7, 2018 at 7:37 pmThis did not work out for me at all the flavors were great but it just fell apart once it hit the oil. Very disappointed.
Mr Loto says
February 8, 2018 at 5:49 amIt seems really very, very good!
Mel says
February 8, 2018 at 7:37 amMake 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..
Annette says
January 13, 2019 at 8:11 pmThis 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.
★★★★★