Spinach Fritters Recipe

Here’s a secret for those of you with children who don’t like spinach or other green vegetables: make those veggies into fritters and they’ll eat ‘em like the proverbial hotcakes!

Spinach-loving adults will also appreciate these: they’re filled with all the nutritional goodness of spinach in the form of light and crispy little fritters. We also include a great recipe for toothsome Corn and Kale Skillet Cakes that will actually have your little ones clamoring for more kale!

INGREDIENTS

2 pounds fresh spinach
1/4 teaspoon sea salt
1 egg
1/4 to 1/2 cup matzoh meal
2 tablespoons arrowroot or 1 tablespoon kuzu powder (a thickening agent)
oil for frying

1. Wash spinach thoroughly. Place wet spinach in a large saucepan, cover, and turn heat on to medium-low. When you hear the spinach starting to hiss, reduce the heat to low and steam about 5 minutes, until the spinach has reduced in volume and softened, but is still bright green.

2. Drain spinach in a colander, squeezing to extract as much moisture as possible, and allow to cool.

3. Chop the spinach finely and place in mixing bowl. Add salt, egg, matzoh meal, and arrowroot or kuzu powder, and mix gently to form a hefty batter.

4. Heat 1/4 inch of oil in a heavy-bottomed skillet. Gently place several spoonsful of batter into the hot oil. When the edges turn light brown, carefully turn fritters over with a flat spatula. Cook until firm and lightly browned. Drain on paper towels and keep warm until ready to serve.

Serves 4.

Read more: Food, All recipes, Side Dishes

Inspired by The Book of Whole Meals, by Annemarie Corbin (Ballantine Books, 1983).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Nils Anders L.

1:37AM PDT on May 14, 2013

May 14
send a green star

Dale O.

8:58PM PST on Mar 5, 2013

An enjoyable treat.

March 5
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Heidi A.

10:35PM PDT on Aug 6, 2012

This too, looks very tasty!

August 6
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Sheila Swan L.

8:59AM PDT on Jul 30, 2012

Fewer eggs can be used and all feta too. It's a great dish if people are still eating dairy and cheese -- if not, I haven't found a way to replicate it.