Effortless Crispy Spinach Fritters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon minced fresh garlic
02 -
3 large eggs
03 -
¼ cup grated parmesan cheese
04 -
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon standard salt
05 -
16 ounces frozen chopped spinach
06 -
½ a finely chopped onion (4 ounces)
07 -
¼ cup almond flour, finely ground and blanched
08 -
½ teaspoon ground black pepper
09 -
1 tablespoon coconut flour (optional, absorbs moisture)
→ For Frying
10 -
4 tablespoons olive oil for frying
# Instructions:
01 -
Set your oven to keep food warm (usually 170°F). After cooking each batch, place the fritters inside to stay warm.
02 -
Warm the frozen spinach in the microwave or a saucepan on medium heat. Press it in a colander or squeeze it inside a clean towel to get rid of extra water.
03 -
Combine the spinach, onion, and garlic in a large bowl. Stir everything well using a rubber spatula.
04 -
In a small dish, whisk your eggs with the salt and pepper. Pour this mixture into the spinach mixture. Stir in the parmesan, almond flour, and coconut flour until completely blended.
05 -
Warm up olive oil in a big nonstick skillet over medium heat. Use a 4-tablespoon scoop to drop mounds of the mixture into the skillet. Gently press to flatten and cook for about 3-4 minutes per side until crisp and golden.
06 -
After cooking, set the fritters on paper towels for a moment to absorb extra oil. Then move them to a baking sheet in the warm oven while cooking more batches.
07 -
Eat the fritters right away while they're at their best in terms of texture and taste.
# Notes:
01 -
For extra crispy fritters, make sure the spinach is as dry as possible before mixing.
02 -
Expect about half of the olive oil to stay in the skillet after cooking, but it’s needed to get a properly browned crust.
03 -
Avoid pouring any extra liquid from the bowl into the skillet—this can make the fritters soggy.
04 -
You can swap 16 ounces of frozen spinach with 2.5 pounds of fresh spinach. Cook and press to remove all water first.
05 -
Store leftovers in the fridge in a sealed container for 3-4 days or freeze them for up to three months.