Vegan Mediterranean Fritters with Tzatziki

Vegan Mediterranean Fritters with Tzatziki are delicious and crispy fritters. They have fresh vegetables like zucchini & spinach along with feta cheese and garlic tzatziki sauce. We can easily find these ingredients at home, or they are surely in the supermarkets as well. These fritters are filling and work nicely as a lunch, dinner, or appetizer as well. We use the zucchini to keep the fritters juicy and spinach for the addition of colors and nutrients. Use the vegan version of feta cheese to add the salty taste. Have them with the Garlic tzatziki to enjoy them deliciously. We don’t need much oil for frying these fritters, as no deep frying is required for them.

STATS:

• Calories: 280 kcal
• Prep duration: Twenty minutes
• Cook duration: Fifteen minutes
• Total duration: Thirty-five minutes
• Serving size: Three fritters with sauce
• Overall portions: 4
• Course: Appetizer or Main
• Cuisine: Mediterranean-inspired
• Diet: Vegan
• Difficulty level: Easy
• Cooking mode: Stovetop
• Portions: 3 fritters

EQUIPMENT:

• Large mixing bowl
• Box grater
• Clean kitchen towel
• Nonstick skillet
• Spatula
• Small bowl

INGREDIENTS:

FRITTERS:

• 2 zucchini
• One cup spinach
• ½ tsp. black pepper
• ¾ cup vegan feta
• ½ cup chickpea flour
• 2 tbsp. nutritional yeast
• 2 cloves of garlic
• One tsp. baking powder
• ½ tsp. salt
• 2 tbsp. olive oil
• ½ tsp. dried oregano

GARLIC TZATZIKI:

• One cup vegan Greek-style yogurt
• ½ cucumber
• One tbsp. lemon juice
• One tbsp. olive oil
• One small garlic clove
• One tbsp. dill
• Salt

INGREDIENT NOTES:

ZUCCHINI:

• Zucchini is used to add moisture content to these fritters. It will help them to keep juicy instead of being dry. It is best to use fresh zucchini for the best results.

SPINACH:

• Spinach provides color and nutrients in the fritters, and fresh spinach works best. You can also use frozen, but it doesn’t provide the same texture. Remove the thick stems from the baby spinach if required, so it cooks quickly.

VEGAN FETA CHEESE:

• Use the vegan version of feta cheese to prepare these fritters. It adds the creaminess and salty taste to them. We can utilize both almond- and coconut-based feta cheese.

CHICKPEA FLOUR:

• Make these fritters with the chickpea flour. It acts as a binder and makes them vegan & gluten-free. Leave the batter for some time so it thickens on its own.

VEGAN GREEK YOGURT:

• We make the sauce with a vegan version of this yogurt. Don’t use the sweet yogurt. It should be thick so the sauce consistency doesn’t become too thin.

GARLIC:

• Garlic is used to provide the taste in these fritters. It is best to use the fresh one for the best taste. Garlic powder doesn’t provide the same taste.

BAKING POWDER:

• We use it to slightly raise these fritters. Use the fresh one for the best results; otherwise, fritters won’t rise properly.

DRIED OREGANO:

• It is added to add taste to these fritters. Parsley or any other herbs will be utilized instead to add the taste.

SALT & BLACK PEPPER:

• Add the black pepper and salt to add the light spice and flavor to these fritters. Add the quantity according to your taste.

OLIVE OIL:

• Olive oil is used to fry these fritters. It adds the healthy fat content to them. Use the avocado oil instead if required.

CUCUMBERS:

• They are used to make this sauce. Thinly slice them so they distribute equally in the sauce.

LEMON JUICE:

• It will add acidity and balance the taste of the garlic and aid in the preservation of the sauce.

OLIVE OIL:

• Use the olive oil in this sauce. It will balance the acidity of lemons. Olive oil also provides texture and makes it rich.

DILL:

• It is the main or true ingredient of this sauce. It adds Mediterranean flavor and balances the sharpness of garlic as well.

INSTRUCTIONS:

FRITTERS:

1. First, grate the zucchini and add it to the towel.
2. We squash all the moisture from it.
3. Add the zucchini to the big vessel and include the feta and spinach in it.
4. Mix the nutritional yeast, baking powder, black pepper, oregano, salt, chickpea flour, & garlic.
5. Include the olive oil and stir to form the thick batter.
6. Now, warm the non-stick skillet on a moderate flame.
7. Add two tablespoons of batter per fritter in the pan and flatten them.
8. Cook these fritters for three to four minutes on all sides till firm & golden.
9. Add them to the plate when they get done and make others.

TZATZIKI:

1. Add the cucumber, lemon juice, yogurt, dill, olive oil, & garlic in a vessel.
2. Now add the salt and mix all of these ingredients.
3. Chill the sauce for ten minutes, then serve.

SERVING SUGGESTIONS:

• Serve these fritters with warm pita bread.
• Pair these fritters with a fresh salad.
• Enjoy these fritters with grain bowls or wraps.

TIPS:

• Squeeze all the additional moisture content from the zucchini and cucumbers.
• Don’t add lots of fritters; otherwise, they don’t crisp properly.
• Store the fritters when they cool down properly.
• Fry these fritters on a moderate flame so they don’t burn.

STORAGE INFORMATION:

FRIDGE:

• Add the cooled fritters to the covered vessel and stock for three days. Add the sauce to a different container for storage purposes.

FREEZER:

• Add them to the bag and freeze for two months.

FAQs:

Will I bake these fritters?

• Yes, bake these fritters at 400 degrees F for 25 minutes and change their sides in between.

Can we utilize frozen spinach?

• We can utilize frozen spinach. Thaw the spinach and squeeze out all its moisture. It might affect the texture of the fritter.

NUTRITIONAL INFORMATION:

Calories: 280 kcal

Net carbs: 14 g

Total carbs: 20 g

Fiber: 6 g

Protein: 11 g

Fat: 16 g

Calcium: 0.22 g

Iron: 0.004 g

Vitamin A: 0.0007 g

Sodium: 0.62 g

Potassium: 0.48 g

Portion size: 3 fritters

Portion: 1 plate