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    Home » Vegetable Recipes » Spinach Fritters

    Spinach Fritters

    Last updated: Dec 9, 2020 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

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    Crispy, golden spinach fritters turn the boring green vegetable into a delicacy. Serve them with a dollop of Greek yogurt or sour cream.

    Spinach Fritters on a plate

    These delicious patties are crispy on the outside and tender on the inside. They are very tasty! Even the leftovers are excellent - warmed up or cold.

    The Picky Eater basically refuses spinach - even creamed spinach.😲 But she loves these spinach pancakes so I make them quite often for her and for my entire family.

    The ingredients you'll need

    You'll only need a few simple ingredients to make these tasty spinach fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Frozen chopped spinach: I never tried making this recipe with fresh spinach. Frozen is convenient because I always have it in my freezer.

    Finely chopped onion: I'm a lazy cook, so I often use the food processor to chop onions.

    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, this one included.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty.

    Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. There's a difference.

    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 to absorb excess liquid.

    Olive oil for frying: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another tasty option.

    How to make spinach fritters

    It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Thaw the spinach in the microwave according to the package directions. Drain it REALLY well, getting rid of as much liquid as you possibly can.

    Place the spinach, onion, and garlic in a large bowl. Mix to combine.

    Whisk the eggs with the salt and pepper. Add the egg mixture, the parmesan and the almond flour to the spinach mixture.

    Cook the patties in olive oil, 3-4 minutes on each side, measuring about ¼ cup per pancake and gently flattening them.

    How to make spinach fritters, a photo collage

    How to serve spinach fritters

    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, delicious meatless dinner.

    Variations and substitutions

    I worked hard over the years on perfecting this recipe, so I rarely make any changes these days. But here are a few ideas:

    • Cook them in butter instead of oil.
    • Use chopped green onions instead of yellow onions.
    • If you don't have fresh garlic, try using a teaspoon of garlic powder instead.
    • Add a pinch of cayenne pepper for a slight kick.

    What about leftovers?

    You can keep these spinach fritters 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.

    Latke alternative

    If you celebrate Hanukkah, these spinach pancakes make an excellent substitute for traditional latkes or baked latkes. You can serve them with sour cream. I make both in advance and reheat them in a low oven before serving:

    Potato and spinach latkes on a baking sheet

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    Spinach Fritters
    4.97 from 117 votes
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    Spinach Fritters

    Crispy, golden spinach fritters turn the boring green vegetable into a delicacy. Serve them with a dollop of Greek yogurt or sour cream. Yum!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 servings
    Calories: 159kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 16 oz frozen chopped spinach
    • ½ onion finely chopped (4 oz)
    • 1 tablespoon minced fresh garlic
    • 3 large eggs
    • 1 teaspoon Diamond Crystal kosher salt
    • ½ teaspoon black pepper
    • ¼ cup grated Parmesan cheese
    • ¼ cup blanched finely ground 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 150-170 degrees F). You will place the cooked pancakes 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 get rid of as much water as you humanly can.*
    • 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, the parmesan, the almond flour (and the coconut flour if using) 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 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.

    WATCH THE VIDEO:

    NOTES

    *The drier the spinach, the crispier the fritters will be. Getting rid of 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 pancakes. The nutrition info reflects this.
    As you cook the fritters, some liquid will likely 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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2fritters | Calories: 159kcal | Carbohydrates: 6g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 417mg | Fiber: 2g | Sugar: 1g
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    Spinach Fritters

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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