Zucchini Feta Spinach Fritters

Zucchini Feta Spinach Fritters

Zucchini is a high water content vegetable. It helps to rehydrate us and is incredibly abundant in late Fall. It is also rich in potassium, magnesium and contains moderate levels of folate. This is a great recipe for young kids to help make for school lunches or form into a ball for tasty snacks.
Prep Time20 mins
Cook Time12 mins


Ingredients for Fritters

  • 2 medium zucchini grated
  • 3 handfuls baby spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup minced fresh herbs dill, mint, and oregano
  • 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

Ingredients for Tzatziki

  • 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


  • In blender or food processor, combine all 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!