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Spinach Fritters

These crispy spinach fritters are made by mixing chopped fresh spinach with flour, eggs, garlic, and onion to create a thick batter. They are fried until golden brown, resulting in crunchy edges and tender, leafy centers. Perfect for a joyful family snack or casual dinner, they capture a nostalgic, slightly chaotic weekend kitchen vibe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh spinach roughly chopped and squeezed dry
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 0.25 inch oil for frying
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Frying pan (25cm diameter)

Method
 

  1. Start by washing the fresh spinach and roughly chopping it. Squeeze out as much excess moisture as possible using a clean cloth or paper towels — this keeps the fritters crispy.
  2. In a large mixing bowl, combine the flour with a pinch of salt and pepper, whisking to distribute evenly.
  3. Add the beaten eggs to the dry mixture and stir until just combined, creating a thick batter.
  4. Stir in the minced garlic and finely chopped onion, then fold in the prepared spinach until the mixture is evenly combined and thick.
  5. Heat a generous splash of oil in a frying pan over medium heat until shimmering and hot, about 180°C (355°F).
  6. Scoop about 2 tablespoons of batter and gently drop it into the hot oil, pressing slightly to flatten into a small patty.
  7. Cook each fritter for 3-4 minutes per side, until they turn golden brown and crispy along the edges, making a crackling sound as they fry.
  8. Use a slotted spoon to flip the fritters carefully, ensuring they cook evenly on both sides.
  9. Once golden and crispy, transfer the fritters to a paper towel-lined plate to drain excess oil and rest for a minute.
  10. Repeat with the remaining batter, adding more oil as needed, until all fritters are cooked.
  11. Serve the spinach fritters hot, with lemon wedges or a dollop of yogurt if desired, and enjoy their crispy, leafy goodness.

Notes

Ensure spinach is well-drained to keep fritters crispy. Adjust seasoning to taste, and fry in batches to prevent overcrowding. Reheat in a hot oven for maximum crunch if needed.