Easy Spinach and Ricotta Fritters

Servings:

Prep Time: 10

Cook Time: 10

Total Time: 20

These spinach and ricotta fritters are healthy, full of flavor and will impress anyone who tries them. They are also gluten free, low carb and easy to make!

Equipment

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

US Customary - Metric

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

You may also like these Zucchini Cottage Cheese Fritters

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

Author: Stella Drivas