Crispy Spinach Fritters
User Reviews
5
Crispy Spinach Fritters
Description
This recipe uses frozen chopped spinach that's fully thawed and squeezed dry to minimize excess moisture, which helps the fritters hold together during frying. The base includes finely chopped onion and fresh minced garlic for aromatic depth. Eggs bind the mixture with Parmesan cheese and a blend of almond and coconut flour providing texture and moisture absorption. Cooking the fritters in olive oil over medium heat crisps the exterior while keeping the interior moist.
The fritters develop well-browned, crisp edges and a flavorful interior with hints of garlic and cheese. They can be served warm or cold, making them versatile for appetizers, sides, or light snacks. Their firm texture stands up well to dipping or accompanying a main course.
To maintain crispness and prevent sticking, use all the olive oil in the pan for cooking multiple batches. Leftovers store up to four days in an airtight container and reheat gently in the microwave at reduced power. Alternatively, these fritters can be frozen for up to three months, layered separated by wax paper.
Ingredients
- 16 ounces spinach frozen, chopped
- ½ onion finely chopped (4 ounces)
- 1 tablespoon garlic minced, fresh
- 3 egg large
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ¼ cup Parmesan Cheese grated
- ¼ cup almond flour blanched, finely ground
- 1 tablespoon coconut flour optional but helps absorb excess liquid
- 4 tablespoons olive oil for frying
Instructions
- Preheat your oven to the "keep warm" setting (usually 170°F). You will place the cooked fritters in it to keep them warm while you fry more batches.
- Thaw the spinach in the microwave according to the package directions or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to remove as much water as possible.
- Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
- In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook for 3-4 minutes on each side, until well-browned and crisp.
- Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches. Serve immediately.
Notes
- Drain spinach thoroughly by squeezing in a clean towel to remove excess liquid, enhancing fritter crispness and structure.
- Use all the olive oil in the pan across batches to ensure even browning and minimize sticking.
- Do not stir accumulated liquid from the batter bowl back into the mixture; allow it to drain out naturally.
- Frozen spinach can be substituted with an equivalent amount of cooked and well-pressed fresh spinach.
- Store fritters in an airtight container in the refrigerator for 3 to 4 days; reheat gently at 50% microwave power.
- Freeze prepared fritters in bags with wax paper layers to prevent sticking, keeping them for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 2fritters | |
| Calories | 159kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 417mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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