Crispy Spinach Fritters Made Easy

This humble spinach fritter recipe transforms an everyday vegetable into a delightful crispy treat that even spinach skeptics will devour. The golden-brown exterior gives way to a savory, tender interior packed with flavor and nutrition.

I first created these fritters when trying to get my family to eat more greens without complaints. What started as a kitchen experiment has become one of our most requested dishes, especially when we need a quick vegetable side that everyone will actually eat.

Key Ingredients

• Frozen chopped spinach: 16 ounces. The foundation of our fritters that provides a nutrient-rich base. Frozen works perfectly and is often more convenient than fresh.
• Finely chopped onion: Half. Adds aromatic sweetness that balances the earthiness of spinach. Choose a yellow onion for best flavor.
• Minced fresh garlic: 1 tablespoon. Provides essential flavor depth. Fresh is noticeably better than pre-minced here.
• Large eggs: 3. Act as the binding agent that holds everything together while adding protein.
• Kosher salt: 1 teaspoon. Diamond Crystal preferred for its clean taste. Adjust to half if using table salt.
• Black pepper: Half teaspoon. Adds subtle heat and complexity.
• Grated parmesan cheese: Quarter cup. Creates savory depth and helps with browning. Use freshly grated for best texture.
• Blanched almond flour: Quarter cup. Provides structure without gluten. Look for finely ground variety.
• Coconut flour: 1 tablespoon. Optional but highly recommended as it excellently absorbs excess moisture.
• Olive oil: 4 tablespoons. For frying to perfect crispiness. Use a good quality oil with a high smoke point.

Step-by-Step Instructions

Prepare the oven:

Set your oven to the "keep warm" setting around 170°F. This creates a perfect holding environment for keeping your finished fritters warm and crisp while you complete the remaining batches.

Prepare the spinach:

Thaw frozen spinach according to package directions, either in the microwave or stovetop. The critical step here is draining thoroughly. Press the spinach in a colander or wrap in a clean kitchen towel and squeeze with significant pressure to remove every bit of excess moisture possible. The drier your spinach, the crispier your fritters will be.

Mix the base:

Place the well-drained spinach in a large bowl with the finely chopped onion and minced garlic. Combine thoroughly with a rubber spatula, ensuring even distribution of the aromatics throughout the spinach.

Create the binding mixture:

In a separate small bowl, vigorously whisk the eggs with salt and pepper until well combined. Pour this egg mixture over the spinach combination, then add the grated parmesan, almond flour, and coconut flour. Mix thoroughly but gently with your spatula until everything is evenly incorporated.

Fry the first batch:

Heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking. Using a 4-tablespoon scoop for consistency, portion four mounds of the mixture into the hot oil. Gently press each mound to flatten into patties approximately half-inch thick. Cook patiently for 3-4 minutes until the bottoms develop a deep golden-brown crust before carefully flipping and cooking the second side for another 3-4 minutes.

Drain and keep warm:

Briefly place the cooked fritters on paper towels to absorb excess oil, then transfer to a baking sheet in your preheated oven to maintain temperature and crispness while you continue cooking the remaining batches.

Complete the cooking:

Continue cooking in batches, maintaining consistent heat in your skillet. Note that some liquid may accumulate at the bottom of your mixture bowl as you work. Leave this liquid behind rather than incorporating it back into the mixture.

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The coconut flour might seem like a small, optional addition, but it's become my secret weapon in this recipe. Just that single tablespoon absorbs remarkable amounts of moisture that would otherwise make your fritters soggy. The first time I made these without it, I struggled with fritters that wouldn't hold together. That simple addition transformed the recipe.

Storage Solutions

These spinach fritters maintain their quality remarkably well as leftovers. Store any extras in an airtight container in the refrigerator for 3-4 days. To reheat, place them in the microwave at 50% power for gentle warming that won't toughen the texture. Surprisingly, many people (myself included) enjoy these fritters cold straight from the refrigerator as a quick protein-packed snack.

For longer storage, freeze the cooled fritters in freezer bags for up to three months. When stacking multiple layers, place wax paper between each layer to prevent sticking. Thaw overnight in the refrigerator before reheating, or reheat directly from frozen at a lower temperature for a bit longer.

Fresh Spinach Alternative

While frozen spinach offers convenience, you can absolutely use fresh spinach instead. You'll need approximately 2.5 pounds of fresh spinach to equal the 16 ounces of frozen called for in the recipe. Either sauté or steam the fresh spinach until completely wilted, then cool slightly before pressing out excess moisture. The pressing step remains critical regardless of whether you start with fresh or frozen spinach.

Serving Suggestions

These versatile fritters complement many different meals. Serve them alongside roasted chicken or fish for a complete dinner. For breakfast or brunch, top with a poached egg for an elegant presentation. They make wonderful appetizers when made slightly smaller and served with a dollop of Greek yogurt mixed with lemon zest and herbs.

For a complete vegetarian meal, pair with a simple tomato soup or a Mediterranean grain salad. The fritters also tuck perfectly into pita bread with tzatziki sauce for a Greek-inspired sandwich alternative.

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Frequently Asked Questions

→ How do I ensure the fritters stay crispy?

To keep the fritters crispy, make sure to drain the spinach thoroughly. Excess moisture can make them soggy, so press or squeeze out as much water as possible before mixing the ingredients.

→ Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach! Cook about 2.5 pounds of fresh spinach and then press it to remove as much moisture as possible before following the recipe steps.

→ Is there an alternative to almond and coconut flour?

You can use regular flour or breadcrumbs as an alternative if you don't require a gluten-free option. Adjust the amount based on consistency.

→ Can these fritters be made in advance?

Yes, you can prepare them in advance and store them in the fridge for 3-4 days or freeze them for up to three months. Reheat gently in the microwave or enjoy cold as a snack.

→ What is the best oil for frying these fritters?

Olive oil is recommended for its flavor, but you can also use avocado oil or any neutral oil suitable for frying at medium heat.