These Spinach Fritters are super nutritious and incredibly tasty. It’s a delicious way to get more vegetables into your diet. The recipe is easy with only 8 ingredients. Even the pickiest eaters will adore them. Gluten-free, keto, grain-free, and vegan option. Great for brunch, lunch or as a side dish. Recipe updated March 2023.
Ingredients in Spinach Fritters
You will not believe there is is an entire 11 ounce container of baby spinach in this recipe.
Organic baby spinach is readily available in most supermarkets already washed. It is an excellent source of vitamins and flavonoids which are anti-oxidants protecting the body from free radicals. Spinach is highly alkaline and reduces inflammation. It keeps you young and strong like Popeye.
Spinach is high in protein. One cup of cooked spinach has 5 grams of protein, also lots of iron and B vitamins.
The other ingredients:
- pastured eggs
- garlic
- onion
- cumin
- parmesan cheese (see below for vegetarian options)
- sea salt and pepper
- coconut oil for cooking
Use large fresh, humanely raised, pastured eggs. You don’t want extra large eggs it will make too much liquid.
The recipe calls for 1/4 cup of parmesan cheese but if you’re vegetarian or strictly paleo, replace the parmesan cheese with dairy free parmesan or nutritional yeast. I personally like them with the little bit of Parmesan and I am fortunate to have a local farm where I can get organic raw parmesan.
How to Make Spinach Fritters
To start the recipe, steam the spinach. It shrinks down to the perfect amount for 7 or 8 fritters. Heat ¼ cup of water in a large pot or sauté pan. Add spinach in batches if necessary turning with tongs to wilt the spinach.
Once it is all wilted, 2-3 minutes, place into a colander and drain well. Let it cool. Place the spinach inside a clean kitchen towel. Squeeze to get rid of the water. This is an important step. Get as much water out as you can.
Coarsely chop the spinach.
In a medium bowl, whisk together the eggs, cumin, salt and pepper. Add the onions, parsley, garlic, spinach and parmesan or nutritional yeast. Mix.
Heat coconut oil or ghee in a cast iron pan or heavy skillet on medium. Using a ¼ cup measuring cup, scoop out the spinach/egg mixture so it is 3/4 full ( about 3 tablespoons) and place into the hot pan.
Use a spatula and press down to flatten it out evenly. Repeat until your pan is full. Don’t overcrowd.
Cook on medium-low, 2-3 minutes on each side until crispy and brown. Place on a plate, cover with foil to keep warm while finishing up the rest of the mix.
Serve warm or at room temperature with a large salad or as a side dish with fish or chicken.
Top with yogurt or coconut yogurt mixed with a little dill, salt and pepper. I also serve them with Avocado Herb Sauce. Use extra sauce for dipping.
These fritters are crisp on the outside and tender on the inside.
Since they travel well, you can prepare them the night before to bring to work. If you have children they make a great school lunch. This recipes makes 6-8 fritters.
I am going to a meeting in NYC today, I am taking my fritters with me. They travel so well. I hope you enjoy them too!
If you like this recipe, try these other delicious fritters:
Quick and Easy Paleo Salmon Cakes
Crispy Vegetable Fritters (Paleo or Vegan)
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Spinach Fritters
- Total Time: 35 mins
- Yield: 8 fritters 1x
Description
These Spinach Fritters are easy to make, taste delicious and only have a 8 ingredients. They are gluten free, keto and there is a paleo and dairy free option.
Ingredients
- 11 ounces baby spinach (about 10 cups packed)
- ½ cup onion, finely chopped
- 1/4 cup chopped parsley
- 1 tablespoon minced garlic
- 3 large fresh, pastured eggs
- 1/2 teaspoon Celtic sea salt, (a little more if using nutritional yeast)
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (for strictly paleo and dairy free use 3 tablespoons nutritional yeast, or vegan parmesan
- 2 tablespoons coconut oil or ghee for frying
Instructions
- Heat ¼ cup of water in a large pot or sauté pan. Add spinach in batches if necessary turning with tongs to wilt the spinach, about 3 minutes.
- Once it is all wilted place into a colander and drain well. Let it cool.
- Chop the onion, parsley and garlic while the spinach is cooling.
- Place the spinach inside a clean kitchen towel and let cool. Squeeze to get rid of as much water as possible.
- Coarsely chop the spinach.
- In a medium bowl whisk together the eggs, cumin, salt and pepper.
- Add the onion, parsley and garlic. Mix.
- Add spinach. Mix to combine evenly.
- Add the parmesan or nutritional yeast. Mix well.
- Heat a cast iron pan or heavy skillet on medium-high. Add the coconut oil or ghee.
- Using a ¼ cup measuring cup, scoop out the spinach/egg mixture about 3/4 full (3 Tablespoons) and place into the hot pan.
- Using a spatula press down to flatten it out evenly.
- Repeat until your pan is full. Don’t overcrowd.
- Turn down to medium low, cook 3-4 minutes on each side until crispy and brown. Place on a plate, cover with foil to keep warm while finishing up the rest of the mix.
- Makes 7-8 fritters.
- Serve warm or at room temperature with a large salad or as a side dish with fish or chicken.
Notes
If your fritters are sticking to the pan, make sure the pan is hot enough (medium high) when you add the spinach/egg mixture to the pan, then turn it down.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Brunch, Breakfast
- Method: Saute
- Cuisine: Gluten Free, Paleo, Keto, Vegetarian Option
Until next time, have a fantastic day and enjoy the recipe. Please leave a comment below. I always love hearing about your health journey and your thoughts and feedback on making your own delicious food at home.
Much love,
Ingrid
Made your spinach fritters yesterday…no cumin,no cheese….a tablespoon of coconut flour….
Fried in avocado oil…..yummy….what a delight…..yummy….
Hi Cathy,
I love your variations to customize it for your own taste and diet, brilliant! Thanks for sharing. Glad you liked them.
Can you use frozen spinach?
Hi Sandy,
I have never tried it but I think it will work. You don’t have to cook it, just defrost and proceed with the recipe. Let me know how it turns out.
I will definitely try this recipe, it will work for me as no milk or flour is used. However, I’m not sure if I know cumin, parmesan & nutritional yeast or we are using different names here in East London, SA.
Hi Nomimi, Thanks for your appreciation of my recipe. Ground cumin is the same everywhere in the world. The parmesan is with dairy so you may not want to use it. You may have nutritional yeast available. I don’t think it’s called anything else. It is not the same a brewers yeast. Don’t use that. Braggs is a brand you may be able to find. Here is the link to see what it looks like. If you can’t find it, leave it out and add 1 tablespoon coconut flour, tapioca starch or arrowroot.