Spinach Fritters

Here is a great technique when you want to do something a little more interesting with your vegetables.  I had some extra spinach from another recipe and this was the perfect use for it.  Even the kids happily gobbled them up.  This recipe can be used with almost any veggie.  Shredded zucchini, fresh corn, kale, shredded eggplant…

  • 1 C. frozen, chopped spinach, thawed (If using fresh, use 2 C. chopped)
  • 2 eggs, beaten
  • 1 C. panko crumbs
  • 1/2 t. salt
  • 1/2 t. pepper
  • olive oil

In a bowl, mix together the spinach, eggs, panko crumbs, salt and pepper thoroughly with your hands.  Heat a little oil in a nonstick skillet over medium heat.  Form the spinach mixture into 6-8 patties.  Fry until golden brown, about three minutes per side.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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4 Responses to Spinach Fritters

  1. Chris macca says:

    We had a lot of Swiss chard so we cooked it and made these fritters. They are delicious and we will make sandwiches with the leftovers. Thanks Swellkid for a great idea. And I added a little grated parmigiano. Because I know the nonna would have. Pino liked it.

  2. Lance says:

    I was looking for a quick but tasty vegetarian recipe for my daughter. These fritters were amazing. I did add a whole finely chopped red chilli for some zing, they were gone in minutes. Thanks heaps for this recipe.

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