Spinach Fritters


  • 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


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.

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