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 salt
1 tablespoon extra-virgin olive oil, plus more if needed
- Using your hands, squeeze as much liquid out of the artichoke hearts, spinach, and zucchini as possible.
- 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.
- 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.
- 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 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).
