Spinach fritters are little golden patties that taste like a savory mash-up of crispy latkes and a cheesy spinach bite. They’re quick to make, adaptable, and perfect for a weeknight dinner, a brunch buffet, or a kid-friendly snack. These fritters use thawed, well-drained frozen spinach, shredded mozzarella, crumbled feta, and almond flour for tender insides and a lightly crisp exterior.
Why you’ll love this dish
These fritters are fast, budget-friendly, and forgiving — you don’t need perfectly fresh produce, and the batter comes together in one bowl. They’re also great for picky eaters because the cheese and mild spices mask the spinach a little while still delivering a nutritious boost.
“Crispy on the outside, soft and cheesy inside — the family devoured them. Great for dinner or reheated the next day.” — a reader’s quick review
If you enjoy the spinach-and-feta combo in other comforting meals, you might also like this creamy twist on gnocchi: creamy gnocchi with spinach and feta.
The cooking process explained
Here’s what happens in a few simple steps so you know what to expect:
- Thaw and squeeze the frozen spinach completely to remove excess moisture.
- Mix spinach with eggs, cheeses, almond flour, and seasonings to make a scoopable batter.
- Pan-fry spoonfuls into 3-inch patties in a hot non-stick skillet with avocado oil until golden.
- Keep cooked fritters warm in a low oven while you finish the batch.
This is a quick sauté-and-hold method—no deep frying, and you can scale the batch easily.
What you’ll need
- 16 oz frozen spinach, thawed and well-drained (follow package directions)
- 2 tablespoons onion, finely chopped
- 1/2 cup shredded mozzarella (Note 1: use low-moisture mozzarella or squeeze excess moisture if very fresh)
- 1/4 cup crumbled feta (Note 2: feta adds salt — taste batter before adding extra salt)
- 3 large eggs, beaten
- 1/3 cup almond flour (Note 3: almond flour keeps them low-carb; swap 1/3 cup all-purpose flour for a more neutral texture)
- 1/4 teaspoon salt (omit or reduce if feta is very salty)
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 cup avocado oil (for frying)
Substitutions: Use coconut oil or olive oil for frying (olive gives more flavor but can brown faster). For dairy-free, replace cheeses with a firm vegan cheese and add 2 tablespoons chickpea flour for structure.
Step-by-step instructions
- Thaw the spinach following package directions (microwaving in a bowl works well). Place thawed spinach in a colander and squeeze with your hands or press with the back of a spoon until most of the liquid is removed. Excess moisture will make the batter too wet.
- Transfer the drained spinach to a mixing bowl and roughly chop if large clumps remain.
- Add the almond flour, finely chopped onion, garlic powder, onion powder, paprika, salt (if using), pepper, beaten eggs, shredded mozzarella, and crumbled feta. Stir until the mixture forms a consistent, scoopable batter.
- Warm a large non-stick skillet over medium heat and add a thin layer of avocado oil. Preheat your oven to 300°F and line a large baking sheet with parchment paper to keep finished fritters warm.
- Scoop 1/4 cup of batter into the skillet. Press gently to form a 3-inch patty. Cook for 2–3 minutes, watching the underside for a golden-brown crust. Add a splash more oil if the pan becomes dry.
- Slide a spatula underneath and flip the patties. Cook an additional 1 minute on the second side until set and lightly browned.
- Transfer cooked fritters to the lined baking sheet. Cover loosely with foil and place in the 300°F oven while you finish the remaining batter.
- Serve warm.
Timing: Each fritter takes about 3–4 minutes total. A single batch yields about 8 fritters depending on size.
Best ways to enjoy it
- Serve with a dollop of Greek yogurt or tzatziki for a cool contrast.
- Stack three fritters with a smear of goat cheese and pickled onions for a brunch slider.
- Pair with a bright salad or grain bowl for a complete meal.
- For a Mediterranean meal, add roasted lemon potatoes and olives. If you like spinach-and-feta pairings, this flavor also appears nicely in the creamy gnocchi with spinach and feta recipe — a great side or alternate main.
Presentation tip: Garnish with chopped fresh dill or lemon zest and a small wedge of lemon on the side.
Storage and reheating tips
- Refrigerate: Cool fritters to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
- Freeze: Flash-freeze fritters on a tray until firm (about 1 hour), then transfer to a labeled freezer bag. Freeze up to 3 months.
- Reheat: For the best texture, reheat frozen or refrigerated fritters in a 350°F oven or an air fryer until hot and crisp (8–12 minutes). Microwaving is fastest but will soften the crust.
- Food safety: Don’t leave cooked fritters at room temperature for more than two hours. Reheat leftovers to steaming hot (165°F) before eating.
Helpful cooking tips
- Squeeze thoroughly: A clean kitchen towel or multiple paper towels will help get the spinach drier than a colander alone.
- Consistent size: Use a 1/4-cup scoop to keep fritters uniform so they cook evenly.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays steady and the exterior crisps.
- Adjust salt after tasting: Feta varies widely in saltiness; mix a small amount of batter and pan-fry a test fritter to check seasoning before finishing the batch.
- Oil temperature: Medium heat gives a golden crust without burning the cheese. If it browns too fast, lower the heat a touch.
Creative twists
- Herb-forward: Add 2 tablespoons each of chopped dill and chives for a fresher note.
- Spicy: Stir in 1/4 teaspoon cayenne or a chopped jalapeño for heat.
- Vegan version: Replace eggs with 3 tablespoons ground flaxseed mixed with 6 tablespoons water (rest 10 minutes), use vegan cheese, and add 2–3 tablespoons chickpea flour for binding.
- Crispy breadcrumb crust: Press formed patties into panko before frying for extra crunch.
- Add-ins: Fold in cooked corn kernels, shredded carrot, or cooked bacon pieces for variation.
Common questions
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 10–12 ounces fresh spinach, sauté briefly to wilt, then cool and squeeze out all moisture. Frozen is more convenient and consistent for this recipe.
Q: Will these work without almond flour?
A: You can substitute 1/3 cup all-purpose flour for a similar texture. For grain-free alternatives, try coconut flour but reduce quantity (start with 2–3 tablespoons) and adjust eggs because coconut flour absorbs more liquid.
Q: How do I make these ahead for a party?
A: Fully cook the fritters, cool, then freeze or refrigerate. Reheat in the oven or air fryer just before serving. Alternatively, form patties and refrigerate for a few hours before frying to save hands-on time during the event.
Q: Are these keto-friendly?
A: With almond flour and no added sugars, yes — these fritters are a suitable low-carb option. Watch high-carb toppings and sides.
Q: Can I bake them instead of frying?
A: You can bake at 400°F for about 12–15 minutes, flipping halfway, but the exterior won’t be as crispy as pan-frying. Brushing a little oil on top helps.
If you have more questions about substitutions, timing, or pairing ideas, ask and I’ll help tailor the recipe to your pantry or dietary needs.
Spinach Fritters
Ingredients
Fritters Base
- 16 oz frozen spinach, thawed and well-drained Follow package directions
- 2 tablespoons onion, finely chopped
- 1/2 cup shredded mozzarella Use low-moisture mozzarella or squeeze excess moisture if very fresh
- 1/4 cup crumbled feta Feta adds salt — taste batter before adding extra salt
- 3 large eggs, beaten
- 1/3 cup almond flour Keeps them low-carb; swap for all-purpose flour for a more neutral texture
- 1/4 teaspoon salt Omit or reduce if feta is very salty
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 cup avocado oil For frying
Instructions
Preparation
- Thaw the spinach following package directions. Place thawed spinach in a colander and squeeze until most of the liquid is removed.
- Transfer the drained spinach to a mixing bowl and roughly chop if large clumps remain.
- Add the almond flour, finely chopped onion, garlic powder, onion powder, paprika, salt, pepper, beaten eggs, shredded mozzarella, and crumbled feta. Stir until the mixture forms a consistent, scoopable batter.
Cooking
- Warm a large non-stick skillet over medium heat and add a thin layer of avocado oil.
- Scoop 1/4 cup of batter into the skillet, gently pressing to form a 3-inch patty. Cook for 2–3 minutes until golden-brown.
- Flip the patties and cook an additional minute on the second side until set and lightly browned.
- Transfer cooked fritters to a lined baking sheet, cover loosely with foil, and keep in a warm oven while finishing the remaining batter.
Serving
- Serve warm with a dollop of Greek yogurt or tzatziki, or stack with goat cheese and pickled onions for a brunch slider.