👩🍳 Instructions
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1
Wash the fresh spinach thoroughly. In a large skillet, sauté the spinach with a tiny drizzle of olive oil over medium heat until just wilted, about 2-3 minutes. Remove from heat, let cool slightly, then squeeze out as much excess water as possible. Roughly chop the spinach.
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2
In a medium mixing bowl, combine the squeezed and chopped spinach, ricotta cheese, Parmesan cheese, egg, flour, minced garlic, salt, and pepper. Mix gently until just combined. Be careful not to overmix the batter.
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3
Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, use a tablespoon or small cookie scoop to drop spoonfuls of the ricotta mixture into the pan, forming small fritters. Do not overcrowd the pan; cook in batches if necessary.
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4
Cook for 2-3 minutes per side, until golden brown and cooked through. They should be firm to the touch. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
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5
Serve the Cheesy Spinach & Ricotta Fritters warm, either on their own or with your favorite dipping sauce.
💡 Notes
For a lighter option, these can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway. The batter can be made ahead and stored in the fridge for a few hours. Pair with marinara, lemon-dill yogurt, or a fresh green salad.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
18g
Total Fat
15g
Saturated Fat
8g
Carbs
18g
Fiber
3g
Sugar
3g
Sodium
420mg
Cholesterol
70mg
