Spinach and Pea Fritters
Published May 15, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(10-ounce) package frozen spinach, thawed
- 3large eggs
- 1garlic clove, minced
- ¾teaspoon kosher salt, plus more for seasoning
- ¼teaspoon red-pepper flakes
- 1(10-ounce) package frozen peas, thawed and very coarsely mashed
- ¾cup all-purpose flour
- 4ounces fresh mozzarella, diced (about 1 cup)
- ⅓cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
- 1lemon, zested, then cut into wedges for serving
- ½teaspoon baking powder
- ½cup olive oil, for frying, plus more as needed
- Greek yogurt or sour cream, for serving
Nutritional analysis per serving (4 servings)
573 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 22 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- Step 2
In a large bowl, beat together the eggs, garlic, ¾ teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- Step 3
In a large nonstick skillet, heat ¼ cup oil over medium-high. Add 4 (¼-cup) scoops of the fritter mixture into the hot oil and press them down into ¼-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Step 4
Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
Private Notes
Comments
I had all the ingredients on hand, except the mozzarella cheese, which I substituted with Feta. I was able to cut down the oil, all the way down to 1 tsp (trying to lose the quarantine 15) per 4 patties. I did add a little more salt and hot pepper flakes. I thought these were quite tasty.
Sautéed an onion, turned off the heat and added chopped baby spinach added parmesan instead of mozzarella and bread crumbs (didn't put in baking powder or herbs) put in fridge for 30 minutes (as balls) Coated them in cornstarch before frying and not sure if that is necessary or a good idea. Next time I'll try coating them in bread crumbs. Good but subtle
I eat gluten and wheat, but I also eat okonomiyaki, a large-format Japanese vegetable pancake made with a (rice or wheat) flour and egg base. Rice flour works well and yields a crisper finish.
I know this sounds a little crazy but I made the little patties and fried half of them yesterday, but today, when I cooked the rest, I got so excited to eat them that I started crying a little? These are very good, maybe need a little bit more salt on top but most things do I think. I had never made fritters with cheese in them like this and it really added so much flavor and texture. Such a good way to eat loads of vegetables
I'm working on cleaning out my freezer so this was a very welcome, easy recipe for frozen peas and spinach. I made it exactly as noted, but I used an egg substitute, added a little more red pepper and parsley. A tiny bit of garam masala or maybe even nutmeg would be a nice addition for next time. It made quite a lot for one person so I'm going to try freezing this.
A bit bland but a nice, subtle flavor. It made a large batch & there are only two of us so I froze some & it worked well. PS I did add masala curry.
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