Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

INGREDIENTS:

For the Fritters:

2 medium zucchinis (grated)

1 cup fresh spinach (chopped finely)

1/2 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped green onions

1/4 cup fresh dill (or 1 tablespoon dried dill)

2 large eggs

1/2 cup all-purpose flour (or almond flour for a gluten-free option)

1 teaspoon baking powder

Salt and pepper (to taste)

2–3 tablespoons olive oil (for frying)

For the Garlic Tzatziki:

1 cup Greek yogurt

1/2 cucumber (grated and drained)

1 clove garlic (minced)

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh dill (chopped)

Salt and pepper (to taste)

DIRECTIONS:

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 …