These crispy and golden spinach fritters turn the boring green vegetable into a delicacy. Ready in a mere 30 minutes, they're excellent as they are, or you could serve them with a dollop of Greek yogurt or sour cream.
These delicious patties are crispy on the outside and tender on the inside. They are really good, and even the leftovers are excellent - warmed up or cold. The Picky Eater basically refuses spinach - even creamed spinach and spinach frittata. But she loves these spinach fritters, so I make them often.
Ingredients
You'll only need a few simple ingredients to make these fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Frozen chopped spinach: Frozen is convenient because I always have it on hand.
- Finely chopped onion: I typically use yellow onions in this recipe.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
- Eggs: I use large eggs in almost all of my recipes, including this one.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- Almond flour and coconut flour: I use blanched, finely ground almond flour in this recipe. Sometimes, I also add a tablespoon of coconut flour as I find it helps absorb excess liquid.
- Olive oil for frying: I love cooking with this delicious oil. You can use avocado oil or butter instead.
Variations
I worked hard over the years to perfect this recipe, so I rarely make any changes these days. But here are a few ideas:
- Cook the fritters in butter or ghee instead of oil.
- Use chopped green onions instead of yellow onions.
- If you don't have fresh garlic, use a teaspoon of garlic powder instead.
- Add a pinch of cayenne pepper for a slight kick - my husband loves this addition.
Instructions
It's so easy to make these spinach fritters! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to thaw the spinach in the microwave according to the package directions. Drain it REALLY well, eliminating as much liquid as you possibly can.
Next, place the spinach, onion, and garlic in a large bowl. Mix to combine. Whisk the eggs with salt and pepper. Add the egg mixture, parmesan, and almond flour to the spinach mixture.
Cook the patties in olive oil for about 3-4 minutes on each side, measuring about ¼ cup per patty and gently flattening them. Serve immediately.
Expert Tip
If you celebrate Hanukkah, these fritters make an excellent substitute for traditional latkes or baked latkes. You can serve them topped with sour cream.
I make both in advance (traditional latkes and spinach latkes) and reheat them in a low oven before serving:
Recipe FAQs
Yes. You can replace 16 ounces of frozen spinach with 2.5 pounds of fresh spinach. Cook the spinach (you can use these recipes for sauteed spinach or steamed spinach) and then press it to remove as much liquid as possible.
If you'd like to try kale, I have an excellent recipe for kale fritters.
They probably had too much liquid in them. It's important to drain the thawed spinach well. This will ensure that the fritters turn out crispy rather than soggy and that they won't fall apart on you when you flip them.
It also helps to add a small amount of coconut flour to the mixture. It's highly absorbent and helps absorb any extra liquid.
Serving Suggestions
Spinach fritters make an excellent side dish and go with many main dishes. I think they pair particularly well with baked salmon, grilled chicken breast, ham steak, and baked pork chops. But you can serve them with anything, really.
They are also filling and substantial enough to serve as a meatless main dish. Sometimes I serve them with a side of tomato salad, with or without poached eggs, for a filling and delicious meatless dinner.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.
They are also very good cold! I sometimes grab one of them for a quick snack, straight out of the fridge.
You can also freeze these fritters in freezer bags for up to three months. If stacking them, separate the layers with wax paper to prevent sticking.
More Spinach Recipes
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Recipe Card
Crispy Spinach Fritters
Video
Ingredients
- 16 ounces frozen chopped spinach
- ½ onion - finely chopped (4 ounces)
- 1 tablespoon fresh garlic - minced
- 3 large eggs
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- 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
- The drier the spinach, the crispier the fritters will be. Removing liquid also helps prevent them from falling apart.
- About half of the oil will remain in the skillet after you're done cooking, but you should use all of it to properly brown the fritters. The nutrition info reflects this.
- As you cook the fritters, some liquid will accumulate in the bottom of the bowl where you keep the mixture. Let it be. Don't try to mix it back in. Just leave it there - it's good to let it drain out.
- You can replace 16 ounces of frozen spinach with 2.5 pounds of fresh spinach. Cook the spinach (you can use these recipes for sauteed spinach or steamed spinach) and then press it to remove as much liquid as possible.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They are also very good cold! I sometimes grab one of them for a quick snack, straight out of the fridge.
- You can also freeze these fritters in freezer bags for up to three months. If stacking them, separate the layers with wax paper to prevent sticking.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Caitlin says
So tasty! I kinda did my own thing in terms of measurements and I added some shredded zucchini as well, but we loved the recipe (toddler included)! The veggie fritters I grew up eating were made with bisquick and I was looking for a healthier and cleaner version. This was perfect!
Vered DeLeeuw says
Yay! I'm so glad your family enjoyed these fritters, Caitlin! Thank you for the comment.
Kathryn says
Has anyone tried this with fresh spinach?