Spinach Fritters

Name: Crispy Spinach Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 16 oz frozen chopped spinach; 1/2 onion (finely chopped (4 oz)); 1 tablespoon minced fresh 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; 1 tablespoon coconut flour (optional but helps absorb excess liquid); 4 tablespoons olive oil (for frying)

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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.

Three spinach fritters served on a white 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 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
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

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.

A six-photo collage showing the steps for making spinach fritters.

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:

Potato and spinach latkes arranged on a baking sheet.

Frequently asked questions

Can I use fresh spinach?

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.

Can I use other types of leafy greens?

If you'd like to try kale, I have an excellent recipe for kale fritters.

Why are my fritters soggy?

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.