Golden Spinach Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces frozen diced spinach
02 -
½ onion chopped finely (4 ounces)
03 -
1 tablespoon minced fresh garlic
04 -
3 large eggs
05 -
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon any other salt type
06 -
½ teaspoon black pepper
07 -
¼ cup grated parmesan cheese
08 -
¼ cup finely ground blanched almond flour
09 -
1 tablespoon coconut flour optional but great for soaking up extra moisture
→ For Frying
10 -
4 tablespoons olive oil for pan frying
# Instructions:
01 -
Set your oven to the 'keep warm' function (around 170°F). You'll put cooked fritters here to stay hot while you finish making the rest.
02 -
Defrost spinach using microwave directions or in a pot over medium heat. Squeeze out all water by pressing in a colander or wrapping in a clean dish towel.
03 -
Grab a big bowl and stir together the spinach, onion, and garlic with a flexible spatula until everything's mixed well.
04 -
In a smaller bowl, beat the eggs with salt and pepper. Pour this into your spinach mix, then add the parmesan, almond flour, and coconut flour. Stir everything together well.
05 -
Warm olive oil in a big nonstick pan over medium heat. Drop 4-tablespoon portions to make four mounds, gently pressing them flat. Cook about 3-4 minutes per side until they're crispy and brown.
06 -
Let fritters rest on paper towels briefly to soak up oil, then move them to a baking sheet in your warm oven. Continue with the remaining mix to make all batches.
07 -
Enjoy these fritters right away for the best taste and crunch.
# Notes:
01 -
Drain that spinach super well for crunchier fritters.
02 -
You won't use half the oil but need the full amount to get that nice golden brown color.
03 -
Don't pour any liquid from the bottom of your mixing bowl into the pan.
04 -
Fresh works too - swap in 2.5 pounds fresh spinach instead, but cook and drain it thoroughly.
05 -
Keep extras in a sealed container for 3-4 days in the fridge or up to three months in the freezer.