Here's another delicious "green" St. Patrick's Day recipe that I'm confident you'll love!
For the garlic tzatziki sauce: 1½ cups greek yogurt, 4 garlic cloves, 1 small cucumber, peeled and chopped, 2 teaspoons olive oil, Juice of ½ lemon, 2 tablespoons dill
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 (e.g., dill, mint, and oregano), 3 large eggs, lightly beaten, 2 scallions, minced, 2 cloves garlic, minced, ⅓ cup all-purpose flour, ½ teaspoon baking powder, Salt and pepper, to taste, Olive oil
Also try this fritter wrapped in bib, iceberg, or romaine lettuce and dipped in the garlic tzatziki sauce!
In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth and 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 (about 3 tablespoons 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 sauce!