As I’ve previously mentioned, growing up my family went all out on Holidays. I especially remember the green banana milkshakes and pot of gold shaped pancakes each St. Patrick’s Day. Well, now that I’ve grown up and my mom won’t be making me a weekday breakfast shake, we decided this past weekend to try a festive, healthy, but more sophisticated treat to share next week. Given that you may not have all the ingredients at hand I thought I’d share this recipe a bit early but let’s be real, this delicious snack would be amazing year round, not just on the day of the Irish.
Zucchini Spinach Feta Fritters with Garlic Tzatziki Sauce (adapted from here)
For the sauce, I put it all directly into my food processor, but any blender should work:
- 3/4 cup greek yogurt
- 2 cloves garlic (it was too strong for us, next time I would do half a clove- 1 clove)
- 1/2 small cucumber, peeled and chopped
- 1 teaspoons olive oil
- Juice of ½ lemon
- 1 tablespoon dill
For the fritters:
- 2 medium zucchini, grated
- 3 handfuls baby spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup minced fresh herbs (recipe suggested dill, mint, and oregano- we used dried oregano)
- 3 large eggs, lightly beaten
- 2 green onions, minced
- 2 cloves garlic, minced
- ⅓ cup all purpose Bob’s gluten free flour
- ½ teaspoon baking powder
- Salt and black pepper, to taste
- Olive oil, for frying
I mixed all ingredients in a big bowl. The most important thing is to dry your zucchini, ours was a little too wet still, or I’d use less egg.
1. Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1/2 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. (We used a salad spinner to get out some liquid too).
2. 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.
3. Heat a small layer of olive oil in a skillet over medium heat. Drop a small spoons-worth of mixture into the oil. After about 30 seconds, flatten it by pressing 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.
4. Serve warm with the Garlic Tzatziki.
It’s almost like a healthy latka. I love zucchini and can’t get enough of it, so I really enjoyed this recipe. If you’re not gluten free or celiac, feel free to use regular flour. But I love that the sauce is a greek yogurt base and you’re getting in your vegetables too. I would serve this as a small appetizer bite or as a side with a dinner too. If you make these please share on instagram with the hashtag #lilikoiloeats. I’d love to see how they come out! Enjoy.