clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 35 mins
  • Yield: 8 fritters 1x


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.


  • 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


  1. 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.
  2. Once it is all wilted place into a colander and drain well. Let it cool.
  3. Chop the onion, parsley and garlic while the spinach is cooling.
  4. Place the spinach inside a clean kitchen towel and let cool. Squeeze to get rid of as much water as possible.
  5. Coarsely chop the spinach.
  6. In a medium bowl whisk together the eggs, cumin, salt and pepper.
  7. Add the onion, parsley and garlic. Mix.
  8. Add spinach. Mix to combine evenly.
  9. Add the parmesan or nutritional yeast. Mix well.
  10. Heat a cast iron pan or heavy skillet on medium-high. Add the coconut oil or ghee.
  11. Using a ¼ cup measuring cup, scoop out the spinach/egg mixture about 3/4 full (3 Tablespoons) and place into the hot pan.
  12. Using a spatula press down to flatten it out evenly.
  13. Repeat until your pan is full. Don’t overcrowd.
  14. 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.
  15. Makes 7-8 fritters.
  16. Serve warm or at room temperature with a large salad or as a side dish with fish or chicken.


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