ZUCCHINI, FETA, AND SPINACH FRITTERS WITH GARLIC TZATZIKI INGREDIENTS For the Garlic Tzatziki: 1½ cups greek yogurt 4 cloves garlic 1 small cucumber, peeled and chopped 2 teaspoons olive oil Juice of ½ lemon 2 tablespoons dill Kosher salt, to taste For the Zucchini, Feta, and Spinach Fritters: 2 medium zucchini, grated 3 handfuls baby spinach, chopped ½ cup feta cheese, crumbled ¼ cup minced fresh herbs (dil, mint, and oregano are my favorites to use here) 3 large eggs, lightly beaten 2 scallions, minced 2 cloves garlic, minced ⅓ cup all purpose flour ½ teaspoon baking powder Salt and black pepper, to taste Olive oil, for frying DIRECTIONS 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 Tzatziki!
Posted on: Mon, 10 Nov 2014 20:30:00 +0000