Crispy, golden spinach pancakes turn the boring green vegetable into a delicacy. Serve them 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 are very tasty!
The Picky Eater basically refuses spinach – even creamed spinach! But she loves these spinach pancakes, and spinach is so healthy. So I make them quite often for her and for my entire family.
How to make spinach pancakes
It’s an easy recipe. Scroll down to the recipe card for the detailed instructions. The basics? Mix chopped cooked spinach, onions, garlic and parsley with eggs, spices, and Parmesan. Drop spoonfuls of the mixture into hot olive oil, and fry until golden. That’s it!
How to serve spinach pancakes
They’re very good as a side dish, and they go with many main dishes. I think they pair particularly well with baked salmon, with grilled chicken breast, and with 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. So sometimes I serve them with a side of tomato salad, with or without poached eggs, for a filling, healthy meatless dinner.
What about leftovers?
You can keep leftover spinach pancakes in the fridge, in an airtight container, for 3-4 days. They keep quite well, actually. Reheat them gently, in the microwave on 50% power.
They are also very good cold! Sometimes I grab one of them for a quick snack, straight out of the fridge.
More tasty fritters
If you celebrate Hanukkah, these spinach pancakes make an excellent substitute for traditional latkes. You can serve them with sour cream. And another healthy and tasty recipe is this recipe for cauliflower pancakes. They’re a great way to make even picky eaters appreciate cauliflower.
Spinach Pancakes
INGREDIENTS
- 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
INSTRUCTIONS
- Thaw the 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 the 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.
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