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ZUCCHINI-SPINACH FRITTERS

These spinach fritters are a specialty of my mom’s, and I decided to make them with zucchini to add even more vegetables. They are super delicious as a snack, and they make a great breakfast with some eggs on the side. They’re also really tasty with a dollop of Ranch Dressing (here), or you could make an aioli with Homemade Mayo (here) and a few cloves of roasted garlic (see here). SERVES 4 TO 6

PREP TIME: 5 minutes

COOK TIME: 10 to 15 minutes

1 (14-ounce) can artichoke hearts, drained and chopped

12 ounces fresh spinach, washed, cooked, and drained

1 large zucchini, shredded

6 scallions, chopped

2 or 3 garlic cloves, minced

2 eggs, lightly beaten

½ cup almond flour

1 teaspoon (5 ml) salt

1 tablespoon (15 ml) extra-virgin olive oil, plus more if needed

1. Using your hands, squeeze as much liquid out of the artichoke hearts, spinach, and zucchini as possible.
2. In a food processor or blender, pulse the artichoke hearts, spinach, zucchini, scallions, and garlic until roughly chopped. Transfer the mixture to a large bowl, add the eggs and almond flour, and season with salt. Mix well.
3. In a large nonstick sauté pan over medium-high heat, heat the olive oil. Drop heaping tablespoons of the mixture into the pan, and cook for 2 to 3 minutes on each side, flattening them a little with your spatula to make them into mini-pancake shapes.
4. Serve immediately.

VARIATION 1 SPINACH-ARTICHOKE FRITTERS: Skip the zucchini if you don’t have any, and continue with the rest of the recipe as written.

VARIATION 2 CARROT FRITTERS: Swap the artichoke, spinach, and zucchini for 1 pound (454 g) shredded carrots. These are just as fast to prepare but a bit sweeter.

PALEO PAIR: Serve these as an appetizer along with Dates Wrapped in Bacon (here) and Shrimp Kebabs (here).

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Zucchini-spinach fritters loaded with artichoke hearts, scallions, and garlic, bound with eggs and almond flour and fried until deeply golden. The secret is squeezing every drop of liquid out of the vegetables first — that's what turns a potentially soggy mixture into crisp, tender fritters. They're great hot, room temperature, or straight from the fridge.

Pro Tips

• Squeeze the artichoke hearts, spinach, and zucchini as dry as humanly possible — this is the single most important step in the recipe.
• Pulse the vegetables to a rough chop in the food processor; a paste makes dense fritters, while little bits keep them light.
• Drop heaping tablespoons and press them flat with the spatula so the centers cook through before the outside burns.
• Keep the oil at a steady medium-high — too cool and the fritters soak it up, too hot and they scorch before cooking through.

Frequently Asked Questions

Can I bake these instead of frying?

Yes — bake at 400°F on parchment for about 15 to 18 minutes, flipping once. The texture is a little softer but the flavor is all there.

Do zucchini-spinach fritters freeze well?

Very well. Cool completely, freeze in a single layer, and reheat from frozen in a hot skillet or 400°F oven to re-crisp.

What can I use instead of almond flour?

The almond flour helps bind and brown. A fine cassava flour works in the same amount, though the fritters will be slightly less rich.

Are these fritters Paleo?

Yes — vegetables, eggs, almond flour, and olive oil. No cheese, no breadcrumbs, nothing to adapt.

Recipe Card

Stav Kogan

ZUCCHINI-SPINACH FRITTERS

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 (14-ounce) can artichoke hearts, drained and chopped
• 12 oz fresh spinach, washed, cooked, and drained
• 1 large zucchini, shredded
• 6 scallions, chopped
• 2 or 3 garlic cloves, minced
• 2 eggs, lightly beaten
• ½ cup almond flour
• 1 tsp salt
• 1 tbsp extra-virgin olive oil, plus more if needed

Method

 

1. Using your hands, squeeze as much liquid out of the artichoke hearts, spinach, and zucchini as possible.
2. In a food processor or blender, pulse the artichoke hearts, spinach, zucchini, scallions, and garlic until roughly chopped.
3. Transfer the mixture to a large bowl, add the eggs and almond flour, and season with salt.
4. Mix well.
5. In a large nonstick sauté pan over medium-high heat, heat the olive oil.
6. Drop heaping tablespoons of the mixture into the pan, and cook for 2 to 3 minutes on each side, flattening them a little with your spatula to make them into mini-pancake shapes.
7. Serve immediately.

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