Pumpkin, fetta and spinach fritters with yoghurt
Enjoy these delicious Pumpkin, Spinach, and Feta Fritters served with creamy Dill Yogurt. This easy-to-follow recipe combines savory zucchini, sweet pumpkin, fresh spinach, and tangy feta with a hint of cumin, perfect for a healthy and flavorful meal.
- 24 Mar 2025
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 12 Ingredients
Pumpkin, fetta, and spinach fritters with dill yogurt make a delicious and nutritious meal, perfect for any time of the day. These fritters are packed with flavors from fresh vegetables and feta cheese, and paired with a zesty dill yogurt to create an irresistible dish. Not only are they simple to make, but they are also a great way to incorporate more vegetables into your diet.
Ingredients:
Instructions:
- In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, and minced garlic.
- Mix well until all ingredients are fully incorporated.
- Cover and refrigerate until ready to serve to allow the flavors to meld.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
- In a large bowl, combine the grated zucchini, grated pumpkin, chopped spinach, crumbled feta cheese, and ground cumin.
- Add the lightly beaten eggs and self-raising flour to the vegetable mixture. Stir until everything is well combined.
3. Cook the Fritters:
- Heat a large non-stick skillet over medium heat and add a small amount of oil (vegetable or olive oil works well).
- Scoop out about 1/4 cup of the fritter mixture and place it in the skillet, flattening it slightly with a spatula. Repeat for additional fritters, cooking in batches if necessary.
- Cook each fritter for 3-4 minutes on one side, or until golden brown. Flip and cook for an additional 3-4 minutes on the other side until thoroughly cooked and crispy.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Arrange the fritters on a serving platter.
- Serve with a side of dill yogurt for dipping.
- Garnish with halved cherry tomatoes to add a refreshing burst of flavor.
Tips:
- Drain excess moisture from zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible before mixing it into the batter to ensure the fritters are crispy.
- Use fresh ingredients: For the best taste, use fresh dill, spinach, and pumpkin. Fresh vegetables will enhance the flavor and texture of the fritters.
- Cook on medium heat: Cook the fritters on medium heat to ensure they are cooked through without burning the outside. This helps in achieving a crispy exterior and a well-cooked interior.
- Rest the batter: Let the batter sit for about 10 minutes before frying. This helps the flour hydrate and improves the texture of the fritters.
- Serve immediately: For the best texture and taste, serve the fritters hot and fresh with the dill yogurt. They can become soggy if left for too long.
Pumpkin, fetta, and spinach fritters with dill yogurt are a delightful treat that offer a medley of flavors and textures. Easy to prepare and incredibly tasty, these fritters are a versatile dish that can be enjoyed as a snack, appetizer, or a main meal. Serve them with the refreshing dill yogurt to elevate the taste, and you've got yourself a winning recipe that will be loved by all.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.89g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 23% |
| Saturated 10g | 34% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 120mg | 23% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.96mg | 74% |
| Vitamin B3 2.13mg | 13% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.68ug | 70% |
| Vitamin C 40mg | 44% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 410mg | 32% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 2.96mg | 27% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 980mg | 29% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 3.19mg | 29% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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