1tablespooncoconut flouroptional but helps absorb excess liquid
4tablespoonsolive 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 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.
*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.