Ready in a mere 30 minutes, they’re excellent as they are, or you could serve them with a dollop of Greek yogurt or sour cream. These delicious patties are crispy on the outside and tender on the inside. They are really good, and even the leftovers are excellent - warmed up or cold. The Picky Eater basically refuses spinach - even creamed spinach and spinach frittata. But she loves these spinach fritters, so I make them often.
Ingredients
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Frozen chopped spinach: Frozen is convenient because I always have it on hand. Finely chopped onion: I typically use yellow onions in this recipe. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Eggs: I use large eggs in almost all of my recipes, including this one. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. Almond flour and coconut flour: I use blanched, finely ground almond flour in this recipe. Sometimes, I also add a tablespoon of coconut flour as I find it helps absorb excess liquid. Olive oil for frying: I love cooking with this delicious oil. You can use avocado oil or butter instead.
Cook the fritters in butter or ghee instead of oil. Use chopped green onions instead of yellow onions. If you don’t have fresh garlic, use a teaspoon of garlic powder instead. Add a pinch of cayenne pepper for a slight kick - my husband loves this addition.
Your first step is to thaw the spinach in the microwave according to the package directions. Drain it REALLY well, eliminating as much liquid as you possibly can. Next, place the spinach, onion, and garlic in a large bowl. Mix to combine. Whisk the eggs with salt and pepper. Add the egg mixture, parmesan, and almond flour to the spinach mixture. Cook the patties in olive oil for about 3-4 minutes on each side, measuring about ¼ cup per patty and gently flattening them. Serve immediately. I make both in advance (traditional latkes and spinach latkes) and reheat them in a low oven before serving: They are also filling and substantial enough to serve as a meatless main dish. Sometimes I serve them with a side of tomato salad, with or without poached eggs, for a filling and delicious meatless dinner. They are also very good cold! I sometimes grab one of them for a quick snack, straight out of the fridge. You can also freeze these fritters in freezer bags for up to three months. If stacking them, separate the layers with wax paper to prevent sticking.
