Just about every food culture has a fritter–a fried and battered morsel of vegetables, fruits or meats. There are Indian bhajias, Japanese tempura, American apple fritters, and on and on. The love of a fried morsel is all but universal.
This fritter has a Greek slant. The flavor is reminiscent of spanakopita, Greek spinach and feta wrapped in phyllo.
This recipe is adapted fron Georgina Hayden’s cookbook, Greekish: Everyday Recipes With Greek Roots. You can buy the cookbook through your local bookstore.
Here is the recipe fro Spanakopita Fritters as I prepared it in my kitchen. Absent feta in my pantry, my fritters were made with goat cheese and that substitution worked deliciously!
Spanakopita Fritters
May 27, 2025
Ingredients
- 100 grams baby spinach (3 1/2 ounces) (coarsely chopped)
- 1 large zucchini (grated)
- 1 t. sea salt
- 1/2 bunch flat-leaf parsley (or dill)
- 4 green onions (sliced)
- 100 grams all-purpose flour (3 1/2 ounces)
- 1 t. baking powder
- Black pepper to taste
- 2 large eggs
- 50 grams Greek yogurt (2 oz.)
- 100 grams goat cheese (3 1/2 ounces) (or feta)
- Olive oil (for frying)
Directions
- Step 1 Coarsely chop spinach. Grate zucchini. Combine with 1 teaspoon salt in a colander. Set aside for 20 minutes. After 20 minutes, squeeze as much water as you can out of the spinach-zucchini mixture.
- Step 2 In a clean bowl, combine spinach-zucchini mixture with parsley and sliced green onions. Mix.
- Step 3 Stir in all-purpose flour, baking powder and freshly-ground black pepper. Mix.
- Step 4 Add eggs and yogurt. Mix.
- Step 5 Add crumbled cheese. Mix.
- Step 6 Pour olive oil to generously cover the bottom of a medium -sized frying pan. Heat oil. Put heaping tablespoons full of the fritter batter into the hot oil. Fry on each side until the fritter crisps and turns a pleasant brown. This will take 3-5 minutes on each side. Remove the fritters from the hot oil with a slotted spoon and drain on paper towels.
- Step 7 Serve with dollops of sour cream and a garnish of the herbs of your choice.
