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You’ll love these fritters because they’re super nutritious, incredibly tasty, easy to make and the perfect way to sneak in some extra veggies! They taste like Spanakopita and the flavours go amazingly with fresh dill tzatziki made from homemade yogurt. The best part is, you can serve them as a snack, an appetiser, or even a light meal. Even the leftovers are excellent - warmed up or cold.
Zucchinis are heavy with water so it’s important to keep the batter from becoming mushy. The aim is to get these fritters crispy on the outside and tender on the inside. The path to avoid soggy fritters is to wring out the excess liquid from the zucchini before making the batter. If you miss this step the fritters will be hard to crisp up in a pan.
DILL TZATZIKI
1½ cups homemade yogurt (dripped to remove the whey*)
2 cloves garlic, minced
1 small cucumber, peeled and chopped
Juice of ½ lemon
2 tablespoons fresh dill, finely chopped
Salt, to taste
ZUCCHINI & SPINACH FRITTERS
3 large eggs
¼ cup homemade yogurt (dripped to remove the whey*)
½ cup corn flour (or your preferred flour)
½ teaspoon baking powder
1 teaspoon of salt
2 medium zucchini, grated and moisture removed
3 handfuls baby spinach, chopped
¼ cup finely chopped fresh herbs (a combination of dill, mint, and oregano is awesome)
2-3 spring onions, finely chopped
2 cloves garlic, minced
1/3 cup feta cheese, crumbled
Freshly ground black pepper, to taste
Olive oil, for frying
*watch how to drip yogurt here.
DILL TZATZIKI
1. In a small bowl combine all the tzatziki ingredients and mix well.
2. Taste test and see if you need any more lemon juice or salt but be careful not too over salt because once you let it chill the flavours get stronger.
3. Set aside in the fridge for at least 30 minutes before serving.
4. Store tzatziki in an airtight container in the fridge.
5. This homemade tzatziki will keep for about a week. If water separates, either tip it off or mix it through before serving.
ZUCCHINI & SPINACH FRITTERS
6. Grate the zucchinis into a medium bowl. Sprinkle with a few pinches of salt, then toss and set aside for 10 minutes - the salt will draw out the water.
7. Make the batter while you are waiting for the zucchini. In a large mixing bowl, whisk the eggs, dripped yogurt, flour, baking powder and salt into a smooth thick batter.
8. Use a clean tea towel, cheesecloth or nut milk bag to squeeze out the excess liquid from the zucchini than add it to the batter.
9. Fold in all the remaining fritter ingredients.
10. Heat a skillet or crepe pan with a small amount of olive oil.
12. Working in small batches, carefully drop ¼ cups of batter into the pan and use a fork to spread it into shape.
13. Cook on each side for approx. 3 minutes or until deep golden brown.
14. Turn out onto a plate and cook the remaining batter.
15. Serve the fritters warm or make them ahead and keep them chilled until ready to serve.
16. Dollop with tzatziki and enjoy.
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram.
