Ingredients
- 3 handfuls Baby spinach
- 1 Cucumber, small
- 2 tbsp Dill
- 6 cloves Garlic
- 1/4 cup Herbs, fresh
- 1/2 Lemon, Juice of
- 2 Scallions
- 2 Zucchini, medium
- Refrigerated
- 3 Eggs, large
- Baking & Spices
- 1/3 cup all purpose flour
- 1/2 tsp Baking powder
- 1 Kosher salt
- 1 Salt and black pepper
- Oils & Vinegars
- 2 tsp Olive oil
- 1 Olive oil
- Dairy
- 1/2 cup Feta cheese
- 1 1/2 cups Greek yogurt
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 ¼ 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.
