Ingredients
3 medium zucchinis (grated)
1.5 cup fresh spinach (chiffonade)
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 cup fresh dill
2 large eggs
1/2 cup all-purpose flour (or almond flour for a gluten-free option)
1 teaspoon baking powder
salt/pepper
3 tablespoon avocado oil
1 tablespoon fresh lemon juice
1 tablespoon fresh dill (chopped)
¾ cup greek yogurt
1-2 grated cucumbers
1 minced garlic clove
Salt and pepper (to taste)
Steps
Step 1: Prepare the Zucchini
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
Step 2: Make the Fritter Mixture
In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta, Parmesan cheese, green onions, dill, eggs, flour, baking powder, salt, and pepper. Mix until well combined.
Step 3: Cook the Fritters
Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture per fritter and drop it into the skillet. Flatten slightly with a spatula to form patties.
Cook the fritters for 2–3 minutes per side, or until golden brown and crispy. Add more oil to the skillet as needed to prevent sticking.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
Step 4: Make the Garlic Tzatziki
Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
In a small mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until smooth and well combined. Chill in the refrigerator until ready to serve.