Spinach, Zucchini & Feta Pancakes

Ingredients

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!

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