Spinach and Ricotta Fritters

1.Prepare and Dehydrate the Spinach:Crucial step: Extra moisture prevents fritters from crisping.

If using fresh spinach, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the spinach in batches and cook for 2–3 minutes until completely wilted. Transfer to a colander and let cool for 5 minutes.

Using a clean kitchen towel or cheesecloth, squeeze out as much excess liquid as possible from the spinach. Chop the drained spinach finely.

2.Mix the Batter:Combine wet and dry elements gently.

In a large bowl, whisk together the whole milk ricotta, beaten eggs, minced garlic, lemon zest, salt, black pepper, and optional red pepper flakes until smooth.

Fold in the finely chopped spinach and freshly grated Parmesan. Sprinkle the flour and breadcrumbs over the mixture. Stir gently with a spatula until just combined into a thick, scoopable batter. Avoid overmixing.

3.Shape the Patties:Portion evenly for uniform cooking.

Using a ¼-cup measuring scoop or ice cream scoop, portion the batter into 12 equal balls. Lightly flatten each ball into a ½-inch thick patty using your hands or the back of a spoon.

4.Pan-Fry to Golden Perfection:Cook at medium heat for crispiness.

Heat 2 tablespoons of olive oil in a non-stick skillet or cast-iron pan over medium heat.

Working in batches to avoid overcrowding the pan, add 4–5 fritters at a time. Fry for 3 to 4 minutes per side until deeply golden brown and crisp. Transfer cooked fritters to a paper-towel-lined plate to drain extra oil. Repeat with remaining oil and batter.

5.Prepare Dip & Serve Hot:Best enjoyed immediately.

Whisk together the Greek yogurt, lemon juice, chopped herbs, salt, and pepper in a small bowl. Serve the hot fritters immediately alongside the chilled dip or a side marinara sauce.