These crispy and golden spinach fritters turn the boring green vegetable into a delicacy. Ready in 30 minutes, they're delicious as they are or 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, reheated or cold. Our youngest, The Picky Eater, basically refuses spinach - even creamed spinach and spinach frittata. But she loves these spinach fritters, so I make them often.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Frozen chopped spinach: Frozen is convenient because I always have it on hand.
- Finely chopped onion: I typically use yellow onions in this recipe. Chopped green onions are a good substitution.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
- Grated Parmesan: Please use finely grated cheese, not coarsely shredded.
- Almond flour and coconut flour: I use superfine almond flour. Sometimes, I add a tablespoon of coconut flour as I find it helps absorb excess liquid.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Thaw the spinach in the microwave according to the package directions. Drain it REALLY well, eliminating as much liquid as you can.
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.
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!
Caitlin
Read more comments
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!Recipe 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, as shown in the photo below.
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 contained too much liquid. It's important to drain the thawed spinach well. This will ensure the fritters turn out crispy rather than soggy and won't fall apart on you when you flip them. It also helps to add a small amount of coconut flour. It's highly absorbent and helps absorb any extra liquid.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. They are also good cold! I sometimes grab one for a quick snack, straight out of the fridge.
You can also freeze these cooled fritters in freezer bags for up to three months. If stacking them, separate the layers with wax paper to prevent sticking.
Serving Suggestions
Spinach fritters make an excellent side dish and go with many main dishes. I think they pair particularly well with any of the following main courses:
They are also filling and substantial enough to serve as a meatless main course. Sometimes, I serve them with a side of tomato salad, with or without poached eggs, for a delicious meatless dinner.
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, including Morton kosher salt
- ½ teaspoon black pepper
- ¼ cup parmesan cheese - grated
- ¼ cup superfine almond flour
- 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 an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. They are also good cold! I sometimes grab one of them for a quick snack, straight out of the fridge.
- You can also freeze the cooled 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.