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ZUCCHINI-SPINACH FRITTERS – zucchini-spinach fritters
Stav Kogan

ZUCCHINI-SPINACH FRITTERS

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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