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Turn that bag of frozen spinach into something seriously crunchy and enjoyable. These bites come out golden on the outside and soft in the middle. You might actually surprise any spinach haters at your table.
This whole thing happened because my family wasn’t eating enough veggies. I just threw some spinach together and hoped for the best. Now folks ask for them every week—especially when we need fast veggies no one argues about.
Irresistible Key Ingredients
- Chopped frozen spinach: 16 ounces—brings nutrition and makes things easy. Frozen is just fine here.
- Onion, chopped fine: Half an onion—brings sweetness to the party. Pick a yellow one for more flavor.
- Fresh garlic, minced: 1 tablespoon—it’s what makes these pop. You’ll taste the difference if you use fresh.
- Eggs (large): 3—you need these to hold it all together and for protein.
- Kosher salt: 1 tsp (go with Diamond Crystal if you’re picky on taste). Use a bit less if you’ve only got table salt.
- Ground black pepper: 1/2 tsp—brings a little mild spice.
- Parmesan, grated: 1/4 cup—brings flavor and that lovely browning. Fresh really is better.
- Almond flour (blanched): 1/4 cup—gives these some structure without gluten. Finer is better.
- Coconut flour: 1 tbsp—this one’s optional but grabs extra moisture fast.
- Olive oil: 4 tbsp—for frying and getting that crispy finish. Pick an oil that won’t smoke quickly and tastes good.
Simple Steps to Make Them
- Get your oven ready:
- Turn it to the warm setting, about 170°F. This lets you tuck away cooked fritters and keep them nice and crunchy while you work through the batches.
- Work on the spinach:
- Let your frozen spinach thaw out either in the microwave or on the stovetop. Then squeeze out as much water as you can—use a towel or colander and really go for it. Dry spinach means crunchy fritters.
- Put the mix together:
- Toss the drained spinach in a big bowl along with your onion and garlic. Mix it around with a spatula so you’ve got everything evenly scattered in there.
- Make the egg blend:
- Crack eggs into a small bowl, sprinkle in salt and pepper, and whisk hard. Pour this eggy stuff over your spinach, add in your cheese, almond flour, and coconut flour. Give everything a gentle mix until you can’t see dry bits.
- Start frying:
- Pour olive oil into a big nonstick pan and heat it up (should shimmer, not smoke). Scoop up 4 mounds using 4 tablespoons each, then squish them into patties about half an inch thick. Let them cook for 3-4 minutes till the bottoms are super golden, then flip and repeat.
- Drain and keep cozy:
- After frying, plop the fritters onto paper towels to soak up extra oil. As you finish each, move them to a cookie sheet in your warm oven so they don’t lose their crunch.
- Finish everything up:
- Keep batch frying until you run out of mix. If you spot liquid pooling at the bowl’s bottom, just leave it there—no need to toss that into your pan.
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Coconut flour may look like a tiny side note, but it’s actually the trick behind these holding together. That single spoon soaks up excess water better than you’d think. Skipping it left me with messy fritters that fell apart. Add it, and you’re good.
Best Ways to Store
These fritters keep their texture way better than you’d expect, even after a few days in the fridge. Pop cooled extras in a sealed container for up to four days. To reheat, microwave at medium power so they don’t get chewy. Honestly, they taste awesome straight from the fridge if you’re up for a grab-and-go snack.
Trying to store them longer? Stack cooled fritters in a freezer bag, using wax paper in between each layer so they don’t glue together. Freeze for up to three months. Let them thaw in the fridge overnight, or toss ’em in the oven while still frozen at a lower heat and just give it a bit more time.
Fresh Spinach Option
If you’d rather use fresh spinach, go for it—just grab about 2 and a half pounds to match a 16-ounce frozen package. Cook it down by steaming or sautéing so it wilts, then let it cool, and squeeze all the water out. No matter which kind you use, don’t skip the squeezing step.
Tasty Ways to Serve
You can use these with almost any meal. They’re perfect next to roasted meats or fish for a full dinner. Want them at breakfast? Put a poached egg on top—it looks fancy and tastes great. Shrink them down and serve with a spoonful of lemony yogurt for unbeatable appetizers.
Make it full-on vegetarian by matching these with tomato soup or a salad with grains. Or stuff them in pita bread and spoon over some tzatziki for a spin on Greek sandwiches.
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Frequently Asked Questions
- → How do I ensure the fritters stay crispy?
Press out as much water from the spinach as you can before mixing everything together. Less water means you'll get that good crunch and not a soggy bite.
- → Can I use fresh spinach instead of frozen?
Sure thing! Use about 2.5 pounds fresh spinach, cook it up, and then squeeze out all the extra water before mixing your ingredients.
- → Is there an alternative to almond and coconut flour?
Yep, regular flour or some breadcrumbs work if being gluten-free isn't needed. Just keep an eye on the mix so it's not runny or too dry.
- → Can these fritters be made in advance?
Absolutely. Make them ahead and keep them in your fridge for up to 4 days, or toss them in the freezer for three months. Pop them in the microwave to warm up, or munch them cold if you like.
- → What is the best oil for frying these fritters?
Olive oil gives great flavor, but avocado oil or another neutral oil that can handle medium heat works just as well.