Spinach Fritters
Crispy and cheesy spinach fritters that are quick to make, adaptable, and perfect for any meal or snack.
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.
Notes
For storage, refrigerate cooled fritters for up to 3-4 days or freeze for up to 3 months. Reheat in a 350°F oven or air fryer for best results.