Crispy Spinach Fritters Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces frozen chopped spinach
02 -
½ onion finely chopped (4 ounces)
03 -
1 tablespoon fresh garlic minced
04 -
3 large eggs
05 -
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
06 -
½ teaspoon black pepper
07 -
¼ cup parmesan cheese grated
08 -
¼ cup almond flour blanched, finely ground
09 -
1 tablespoon coconut flour optional but helps absorb excess liquid
→ For Frying
10 -
4 tablespoons olive oil for frying
# Instructions:
01 -
Preheat your oven to the 'keep warm' setting (usually 170°F). Place cooked fritters inside the oven to keep warm while frying additional batches.
02 -
Thaw the spinach in the microwave per package instructions or in a saucepan over medium heat. Drain thoroughly by pressing it in a colander or squeezing it in a clean kitchen towel to remove excess water.
03 -
In a large bowl, mix the spinach, onion, and garlic with a rubber spatula until combined.
04 -
In a small bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the spinach mixture, then add parmesan, almond flour, and coconut flour. Mix thoroughly using a spatula.
05 -
Heat olive oil in a large nonstick skillet over medium heat. Scoop 4-tablespoon portions of the mixture into the skillet to form four mounds, pressing gently to flatten. Cook for 3-4 minutes on each side until browned and crisp.
06 -
Place cooked fritters briefly on paper towels to drain, then transfer to a baking sheet in the oven to keep warm. Repeat with remaining mixture to make additional batches.
07 -
Serve the fritters immediately for the best texture and temperature.
# Notes:
01 -
For crispier fritters, ensure the spinach is thoroughly drained of liquids.
02 -
Half of the olive oil will remain in the skillet after cooking; use the full amount to brown fritters properly.
03 -
Any liquid collecting in the mixture bowl should be left behind to avoid soggy fritters.
04 -
16 ounces of frozen spinach can be substituted with 2.5 pounds of fresh spinach. Cook and press it thoroughly to remove liquids.
05 -
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months.