🌱 Vegan Zucchini and Spinach Fritters with Creamy Garlic Tzatziki 🥒
These Vegan Zucchini and Spinach Fritters are crispy on the outside, tender on the inside, and packed with fresh greens. Served with a cool, creamy garlic tzatziki, they make a light yet satisfying meal or appetizer that feels special without being complicated.
I love how the zucchini and spinach keep the fritters moist while the simple batter gives them a beautiful golden crust. The homemade tzatziki is the perfect fresh contrast. These are always a hit when I make them. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Vegan Fritters 💚
- 🌱 Completely dairy-free and egg-free
- 🥒 Loaded with zucchini and spinach
- 🔥 Crispy edges with a soft interior
- 🧄 Served with cool, creamy garlic tzatziki
- ⏱️ Ready in about 30 minutes
- 🍽️ Perfect as a main, side, or appetizer
The Secret to Crispy Zucchini Fritters
Squeezing the grated zucchini really well is the most important step — excess water will make the fritters soggy. A light chickpea flour or all-purpose flour batter binds everything without making them heavy. Cooking in a hot pan with a little oil creates that perfect golden crust. The fresh dill in both the fritters and tzatziki ties the whole dish together.
Frequently Asked Questions ❓
Do I have to squeeze the zucchini? 🥒
Yes. After grating, place the zucchini in a clean kitchen towel or paper towels and squeeze firmly. This prevents watery fritters and helps them crisp up properly.
Can I bake these instead of pan-frying? 🔥
Yes. Place the fritters on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden.
How long do leftovers keep? 🧊
Store fritters and tzatziki separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the fritters in a skillet or oven to restore crispiness.
🌱 Vegan Zucchini and Spinach Fritters with Garlic Tzatziki
Ingredients 🛒
For the Fritters
- 2 medium zucchini (about 400 g), grated and well squeezed
- 2 cups fresh spinach, finely chopped (or 1 cup frozen, thawed and squeezed)
- ½ small onion, finely grated or minced
- 2 cloves garlic, minced
- ½ cup (60 g) chickpea flour (or all-purpose flour)
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2–3 tablespoons chopped fresh dill or parsley
- 2–3 tablespoons olive oil, for cooking
For the Creamy Garlic Tzatziki
- 1 cup plain unsweetened vegan yogurt (soy, coconut, or almond)
- ½ small cucumber, grated and squeezed
- 1–2 cloves garlic, minced or grated
- 1 tablespoon lemon juice
- 1–2 tablespoons chopped fresh dill
- ¼ teaspoon salt (or to taste)
- Pinch of black pepper
Instructions 👩🍳
- Make the tzatziki: In a bowl, combine the vegan yogurt, squeezed cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate while you prepare the fritters.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible. Chop the spinach finely.
- In a large bowl, combine the squeezed zucchini, spinach, onion, garlic, chickpea flour, nutritional yeast (if using), baking powder, salt, pepper, and fresh dill. Mix until a thick batter forms. If it feels too wet, add another tablespoon of flour.
- Heat a large non-stick skillet over medium heat and add a thin layer of olive oil.
- Scoop about 2–3 tablespoons of batter per fritter into the pan and gently flatten into rounds. Cook 3–4 minutes per side until golden brown and cooked through. Work in batches and add more oil as needed.
- Transfer cooked fritters to a plate lined with paper towel. Serve warm stacked with a generous dollop of garlic tzatziki and extra dill on top.
Nutrition
| Nutrient | Per serving (3 fritters + tzatziki) |
|---|---|
| Calories | 210 |
| Protein | 8g |
| Net carbohydrates | 16g |
| Total carbohydrates | 20g |
| Fiber | 4g |
| Total fat | 11g |
| Sodium | 520mg |
Estimates based on chickpea flour and soy yogurt. Exact numbers may vary by brand and exact vegetable amounts.
Notes & Tips 💡
- Squeezing the zucchini thoroughly is essential for crispy fritters.
- Chickpea flour adds protein and a nice savory flavor, but all-purpose flour works too.
- Make the tzatziki ahead — the flavor improves after 15–20 minutes in the fridge.
- These fritters reheat well in a skillet or air fryer to bring back the crispiness.
These Vegan Zucchini and Spinach Fritters with Creamy Garlic Tzatziki are fresh, crispy, and full of flavor. A simple, satisfying dish you’ll want to make again and again. 🥒🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
