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These spinach and ricotta fritters are healthy, full of flavor and will impress anyone who tries them. They’re also gluten free, low carb and easy to make!
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
Ingredients
- 1 tsp olive oil
- 2 scallions,, diced
- 8 oz (226.8 g) baby spinach,, rough chop
- 1 large egg
- 1 cup (248 g) ricotta cheese
- 2 cloves garlic,, minced
- 1/2 cup (56 g) almond flour
- 1/3 cup (33.33 g) grated parmesan cheese
- 1/2 cup (56 g) 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.
Good morning to all I just made these this morning after reading all the comments. I did pan fry some and then I air fry a couple and flipped them after 10 minutes into the frying pan. They did not fall apart as I was cooking them and I did squeeze the heck out of my spinach. I got these wonderful reusable bags off of Amazon and I’m not an influencer but I’m just saying I hate squeezing spinach. Anyway the only thing I added was garlic salt. I did notice in the recipe it said garlic, but didn’t say when to add it so it was after I had sautéed my spinach and onion and decided that’s where it should go. I see where people say that they fell apart and they certainly did if they were still hot and you picked them up otherwise I thought they were perfect. I had them for breakfast this morning.
HI Shirley, THanks for trying the recipe and sharing your feedback with us – super useful to many!