Crispy, golden spinach pancakes turn the boring green vegetable into a delicacy. Serve these spinach pancakes with a dollop of Greek yogurt or sour cream. Yum!
These delicious spinach pancakes are crispy on the outside and tender on the inside.
They’re very good as a side dish, and are filling and substantial enough to serve as a vegetarian main dish.
The Picky Eater basically refuses spinach – even creamed spinach – but she loves these spinach pancakes, so I make them quite often.
If you celebrate Hanukkah, these spinach pancakes make an excellent substitute for traditional latkes.
- 16 oz frozen chopped spinach
- 1 medium onion, finely chopped
- 1/4 cup chopped parsley
- 1 tablespoon minced garlic
- 3 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil for frying
- Thaw spinach in microwave, 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 get rid of as much water as you humanly can.
- Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.
- In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.
- In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (1 tablespoon in each skillet). Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels before serving.