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:
- 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
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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Yum! These look delicious!
These came out great. The sauce is very tasty.
Just made these today (with a few adjustments) and loved them! So good!
These look SO delicious it’s unreal. Going to give them a go at the weekend, thank you!
Delish!
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?
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!
Morgan. Can you bake these? What would you recommend?
Thanks! Looks yummy!!
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!
Mmmm…making these right now. They smell so good I can hardly wait!
I hope you enjoyed them, Sarah!
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.
So glad to hear it, Vicky! Thanks!
tomorrow i will make this recipe thank you for this resipe.
Hope you like it, Carla!
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.
Happy to hear it, Emmy!
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.
★★★★★
simply gorgeous. Takes zucchini fritters to a whole new level.
Thanks, Angela!
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?
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.
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)
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.
Aw thanks! I hope you enjoy them– let me know what you think after you give them a go!
These fritters look amazing. Adding this to my cooking to-do list. Thanks for sharing!
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!
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
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!
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 😉
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!
Aw thanks Pam. I think yellow squash would work great! Please let me know how it turns out for you!
Fantastic idea and amazing photography! Being Greeks we certainly appreciate a meal like this!:) Thank you!
i made these today for lunch ……delicious!! These are definitely a keeper. Thanks for sharing this great recipe
Wow! I’ve been meaning to make these for a week or so. Finally got around to it. They are fantastic!
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! 🙂
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
It makes about 12 fritters, sorry for the confusion, Sarah!
Morgan… these fritters look sooo good! I’m drooling all over my compute screen! Pinning & sending love from Buenos Aires!
Looks so tasty! I’m making these tonight for some picky eaters. Beyond excited to try this recipe.
Hi there
Great idea for my carb free diet…
Just going to work out replacing the flour..
Mind buzzing …
Thank you
Hey Yasmin- what did you replace the flour with? I’d love to make these low carb!
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
Very good. I didn’t have the cucumber that was supposed to be in the sauce but it still tasted good.
Just made these today for lunch, yum! I used mint and marjoram, and had spicy tomato chutney on the side instead tzatziki
★★★★
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.
★★★★
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.
It seems really very, very good!
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..
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.
★★★★★