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 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 this tasty recipe. 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 a bag 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: I use blanched finely ground almond flour in this recipe.
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 good option.
How to make spinach pancakes
It’s easy! Scroll down to the recipe card for the 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 1/4 cup per pancake and gently flattening them.
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, delicious meatless dinner.
What about leftovers?
You can keep leftovers 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 cauliflower pancakes are a great way to make even picky eaters appreciate cauliflower.
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- 16 oz frozen chopped spinach
- 1/2 onion, finely chopped (4 oz)
- 1 tablespoon minced garlic
- 3 large eggs
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup blanched finely ground almond flour
- 4 tablespoons olive oil for frying
- 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 the salt and pepper. Add the egg mixture, the parmesan and the almond 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 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels, then place in the oven to keep warm while you cook two more batches.