These crispy and golden spinach fritters turn the boring green vegetable into a delicacy.
Ready in a mere 30 minutes, they're excellent as they are, or you could serve them with a dollop of Greek yogurt or sour cream.
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 and spinach frittata. But she loves these spinach fritters so I make them quite often for her and for my entire family.
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Ingredients
You'll only need a few simple ingredients to make these tasty 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 on hand.
Finely chopped onion: I typically use yellow onions in this recipe.
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.
Instructions
It's so easy to make these spinach fritters! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to 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.
Next, 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.
Expert 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:
Frequently asked questions
I imagine that you could, but since I never actually tried it, I won't be able to give you the exact measurements or instructions.
If you'd like to try kale, I have an excellent recipe for kale fritters.
They probably had too much liquid in them. It's really important to drain the thawed spinach well. This will ensure that the fritters turn out crispy rather than soggy and that they won't fall apart on you when you flip them.
It also helps to add a small amount of coconut flour to the mixture. It's highly absorbent and helps absorb any extra liquid.
Variations
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 the fritters 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.
Serving suggestions
Spinach fritters make an excellent side dish, and they go with many main dishes. I think they pair particularly well with baked salmon, grilled chicken breast, ham steak, and 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. Sometimes I serve them with a side of tomato salad, with or without poached eggs, for a filling and delicious meatless dinner.
Storing leftovers
You can keep the 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.
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Recipe Card
Crispy Spinach Fritters
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 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 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, 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 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.
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Notes
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Nutrition per Serving
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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. 
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