Easy Spinach and Ricotta Fritters
These easy spinach and ricotta fritters are a delightful and healthy addition to any Mediterranean-inspired meal. They perfectly align with low-carb and gluten-free dietary needs. The base of creamy ricotta cheese provides a satisfying richness and protein. The baby spinach adds a boost of nutrients and a subtle earthy flavor.
The simplicity of these fritters makes them incredibly versatile. They can be quickly pan-fried to a golden crisp, offering a satisfyingly savory bite, or air fried for an even lighter option. Bot sets of instructions are listed below in the recipe box.
Seasoned with classic Mediterranean herbs like oregano, basil, and a hint of garlic, they capture the fresh and vibrant flavors of the region. A squeeze of lemon juice after cooking further enhances their brightness and complements the creamy ricotta and savory spinach.
Ideal as a light lunch, a flavorful appetizer, or a healthy snack. These spinach and ricotta fritters fit seamlessly into the Mediterranean diet’s emphasis on fresh vegetables, lean protein, and healthy fats. Their low-carb and gluten-free nature makes them a fantastic choice for those with dietary restrictions, without sacrificing taste or satisfaction.
If you like this recipe you will also love my Broccoli Feta Fritters or my Cheesy Vegetable Fritters.
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Easy Spinach and Ricotta Fritters
Equipment
- medium skillet
Ingredients
- 1 tsp olive oil
- 2 scallions, diced
- 8 oz baby spinach, rough chop
- 1 large egg
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1/2 cup almond flour
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp Italian herb seasoning
- 1/4 tsp chili pepper flakes
Instructions
- In a medium skillet over medium heat, add in the olive oil and sauté the scallions for 1 minute. Next add in the spinach and stir until mostly wilted. Transfer to a plate to cool slightly then squeeze out any liquid from the spinach with a paper towel.
- In a large bowl, add in the egg, ricotta, garlic and whisk together until smooth. Next add in the sautéed spinach, almond flour, grated parmesan, shredded mozzarella, salt, pepper, Italian herb blend, chili pepper flakes and mix until incorporated. Portion each fritter to be about 3 tablespoons of the mixture, form into balls and then flatten them into patties. You should get at least 8 fritters.
- COOKTOP: Heat 1 tbs olive oil on medium high in a long griddle pan or your skillet. Cook each fritter for 3-4 minutes per side. Lower the heat if they start to brown to much. You want a golden brown color on each side.
- AIR FRYER: Preheat your air fryer to 400℉. Working in batches, place them in the basket in a single layer. Spray lightly with olive oil and air fry for 10 minutes, flipping halfway through.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days.
- You can also use frozen spinach, make sure its thawed and the liquids are squeezed out as best as possible.
- Instead of almond flour you can sub in breadcrumbs.
Nutrition
Hungry for more?
Are these suitable for freezing?
HI Donna, yes they are!
question…on the Air Fryer instructions, you say to flip at halfway but didn’t say how long to cook?
How long in the air fryer?
Hi laura, thanks for catching that omission! Its 10 minutes total for air fryer time (or until golden brown)
Another winner! Could I use cottage cheese instead of the ricotta?
Can you use frozen spinach? If so how much?
Absolutely – its in the NOTES section of the recipe box,. Enjoy!
What if I want to skip eggs? Is there an alternative ingredient for it?
HI Shivangi, i haven’t tried them with an egg alternative so I cannot say for sure. I would try them with a flax egg though. Flax eggs havE worked for me with other baking recipes in the past!