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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
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.
Luvele Rated 5.0 stars by 1 users 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 fromhomemade 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. 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. Set aside in the fridge for at least 30 minutes before serving. Store tzatziki in an airtight container in the fridge. We suggest using glass containers like these because they won’t absorb any garlic smell. This homemade tzatziki will keep for about a week. If water separates, either tip it off or mix it through before serving. 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. 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. Heat a skillet or crepe pan with a small amount of olive oil. Working in small batches, carefully drop ¼ cups of batter into the pan and use a fork to spread it into shape. Cook on each side for approx. 3 minutes or until deep golden brown. Turn out onto a plate and cook the remaining batter. Serve the fritters warm or make them ahead and keep them chilled until ready to serve. Dollop with tzatziki and enjoy.Zucchini & spinach fritters with dill tzatziki
Ingredients
DILL TZATZIKI
ZUCCHINI & SPINACH FRITTERS
Directions
DILL TZATZIKI
ZUCCHINI & SPINACH FRITTERS
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.
:recipekit:
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