Go Back

Spinach Fritters

These spinach fritters are quick, savory snacks made by mixing fresh spinach into a simple batter, then frying until crispy and golden. The combination of vibrant greens, eggs, and flour creates tender, flavorful bites with crispy edges and a satisfying crunch, perfect for busy mornings or a satisfying snack. They come together fast and are best enjoyed hot with a squeeze of lemon or a dollop of yogurt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh spinach washed and chopped
  • 2 large eggs beaten until frothy
  • 1/2 cup all-purpose flour sifted for smooth batter
  • 1 small onion finely chopped and sautéed until translucent
  • 1/4 cup crumbled feta optional, adds creaminess and flavor
  • 1 tbsp oil for sautéing onion and frying
  • enough vegetable or neutral oil for frying
  • to taste salt and pepper for seasoning
  • a pinch nutmeg optional, enhances flavor

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Frying pan or skillet
  • Spatula
  • Plate lined with paper towels

Method
 

  1. Start by rinsing the spinach and roughly chopping it into smaller pieces. Use your hands or a towel to squeeze out as much excess moisture as possible—this helps keep the fritters crispy.
  2. In a large mixing bowl, whisk the eggs until they look frothy and slightly pale, about 30 seconds. This helps incorporate air, making the batter light.
  3. Add the sifted flour to the eggs, along with a pinch of salt, pepper, and a dash of nutmeg if using. Mix until the batter is smooth and free of lumps.
  4. In a small skillet, heat the oil over medium heat, about 3-4 minutes. Add the finely chopped onion and sauté until translucent and fragrant, about 3 minutes. The onions should turn soft and slightly golden.
  5. Stir the sautéed onion into the batter, then fold in the chopped spinach and crumbled feta if using. Mix gently to combine everything evenly—you want a moist, slightly thick batter.
  6. Heat a generous layer of vegetable or neutral oil in a skillet over medium heat until shimmering, about 180°C or until a tiny drop of batter sizzles immediately.
  7. Using a tablespoon or small scoop, dollop batter into the hot oil, pressing gently to flatten. Fry in batches, about 2-3 minutes per side, until the edges are deep golden and crispy, and the fritters feel firm to the touch.
  8. Flip the fritters carefully with a spatula once the edges are crispy and golden brown. Continue frying the other side until similarly golden and crispy. Be gentle to prevent breaking.
  9. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adjusting heat as needed to prevent burning.
  10. Allow the fritters to rest for a minute or two. Serve hot with a squeeze of lemon or a dollop of yogurt for a bright, flavorful finish. Enjoy the crispy, tender bites that are perfect for busy mornings or anytime craving a savory snack.

Notes

Ensure excess moisture is squeezed out from the spinach to keep fritters crispy. Adjust oil temperature if fritters brown too quickly or burn. These fritters are best enjoyed fresh but can be reheated in a hot skillet to regain crispness.