Spinach and Ricotta Fritters

Byadmin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 12 fritters (4 servings)
Cooking Intensity Easy–Medium (Requires basic chopping, squeezing moisture from spinach, and gentle pan-flipping)
Heat Intensity Medium Heat (Maintain oil at 350°F / 175°C to avoid burning while ensuring the inside cooks through)

Ingredients

For the Fritters:

  • 10 oz (280g) Fresh Baby Spinach (or 8 oz frozen spinach, thawed and thoroughly drained)

  • 1 cup (250g) Whole Milk Ricotta Cheese (drained of excess whey)

  • ½ cup (45g) Parmesan Cheese, freshly grated

  • 2 Large Eggs, beaten

  • ½ cup (60g) All-Purpose Flour (or almond flour for low-carb/gluten-free)

  • ¼ cup (25g) Breadcrumbs or Panko (for binding and extra crunch)

  • 2 cloves Garlic, finely minced

  • 1 tsp Lemon Zest, freshly grated

  • ½ tsp Sea Salt

  • ¼ tsp Freshly Ground Black Pepper

  • ¼ tsp Red Pepper Flakes (optional, for a subtle warm kick)

  • 3–4 tbsp Extra Virgin Olive Oil or Avocado Oil (for pan-frying)

For the Garlic-Herb Yogurt Dip:

  • ½ cup Plain Greek Yogurt or Sour Cream

  • 1 tbsp Fresh Lemon Juice

  • 1 tbsp Dill or Parsley, finely chopped

  • 1 pinch Salt and Black Pepper

Step-by-Step Instructions

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.

Pro Tips & Cooking Notes

  • Moisture Control is Key: Wet spinach or watery ricotta will cause the batter to fall apart during frying. Always squeeze the spinach thoroughly and drain any liquid sitting on top of your ricotta container before mixing.

  • Air-Fryer Alternative: Preheat your air fryer to 380°F (190°C). Spray the basket and both sides of the fritters lightly with cooking oil spray. Air-fry for 10–12 minutes, flipping halfway through, until crispy.

  • Make Ahead & Storage:

    • Refrigeration: Store leftover cooked fritters in an airtight container in the fridge for up to 3 days.

    • Reheating: Reheat in a dry skillet over medium heat or in an oven at 350°F (175°C) for 6–8 minutes to regain crispness. Avoid microwaving, as it makes them soggy.

Nutritional Information

(Estimated values per serving — 3 fritters with 1 tablespoon dip)

Nutrient Amount per Serving % Daily Value*
Calories 285 kcal 14%
Total Fat 18 g 23%
Saturated Fat 6.5 g 33%
Trans Fat 0 g —
Cholesterol 115 mg 38%
Sodium 480 mg 21%
Total Carbohydrates 16 g 6%
Dietary Fiber 2.5 g 9%
Total Sugars 2 g —
Protein 15 g 30%
Vitamin A 3800 IU 76%
Calcium 290 mg 22%
Iron 2.4 mg 13%

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