Spinach Fritters

By August 28, 2014 April 26th, 2020 Breakfast, Lunch, Recipes, side dishes, Vegetables

I love these fritters because they’re super nutritious, incredibly tasty, have only 8 ingredients and are easy to make, (only one bowl).

Spinach Fritters

They are packed with nutrient dense spinach. There is a huge amount of spinach in this recipe, it shrinks down so much you can hardly believe you can eat that much spinach so easily.

Organic spinach is readily available in most supermarket 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, 1 cup of cooked spinach has 5 grams of protein. 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 them to work. If you have children they make a great school lunch. This recipes makes 6-8 fritters.

Many of companies sell organic pre-washed spinach in 11 oz packages. In this recipe use the whole package.  DSCN5199Heat ¼ cup of water in a large sauté pan. Add spinach in batches if necessary turning with tongs to wilt the spinach. Once it is all wilted 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.  Coarsely chop the spinach.  Mix the spinach, onion, parsley and garlic together in a large bowl.

DSCN5194

DSCN5200

Use medium/large fresh, free range 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 don’t eat cheese use 4 Tb nutritional yeast and add a little more salt. 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.

In a medium bowl, whisk together the eggs, cumin, salt and pepper.  Add the onions, parsley, garlic, spinach and parmesan or nutritional yeast.  Mix.

DSCN5205Heat 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 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. DSCN5206 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. DSCN5213

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!

Print
Spinach Fritters

Spinach Fritters


  • Author: Ingrid DeHart
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2 1x

Description

These Spinach Fritters are easy to make, taste delicious and only have a few ingredients. They are paleo, gluten free, and there is a dairy free option.


Scale

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, free-range eggs
  • 1/41/2 teaspoon Celtic sea salt, (use less if you’re using parmesan)
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1/4 cup grated Parmesan cheese or for dairy free use 3 tablespoons nutritional yeast
  • 2 tablespoons coconut oil or ghee for frying

Instructions

  1. Heat ¼ cup of water in a large sauté pan. Add spinach in batches if necessary turning with tongs to wilt the spinach. Once it is all wilted place into a colander and drain well. Let it cool.
  2. Chop the onion, parsley and garlic while the spinach is cooling.
  3. Place the spinach inside a clean kitchen towel and let cool. Squeeze to get rid of the water.
  4. Coarsely chop the spinach.
  5. In a medium bowl whisk together the eggs, cumin, salt and pepper.
  6. Add the onion, parsley and garlic.
  7. Add spinach. Mix to combine evenly.
  8. Add the parmesan or nutritional yeast. Mix well.
  9. Heat a cast iron pan or heavy skillet on medium-high. Add the coconut oil or ghee.
  10. Using a ¼ cup measuring cup, scoop out the spinach/egg mixture and place into the hot pan. Using a spatula press down to flatten it out evenly.
  11. Repeat until your pan is full. Don’t overcrowd.
  12. 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.
  13. Makes 7-8 fritters.
  14. 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.

  • Category: Brunch, Breakfast
  • Cuisine: Gluten Free, Paleo

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

5 Comments

  • […] I love fritters and make different variations frequently; Zucchini Basil Fritters, Spinach Fritters. […]

  • Cathy says:

    Made your spinach fritters yesterday…no cumin,no cheese….a tablespoon of coconut flour….
    Fried in avocado oil…..yummy….what a delight…..yummy….

  • Nomimi says:

    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.

    • Ingrid says:

      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.

Leave a Reply