How to make spinach fritters or pancakes?

Crispy green patties with flexible batter

Combine wilted, squeezed-dry spinach with beaten eggs, flour (all-purpose or chickpea for gluten-free), grated onion, and seasoning. Add a binding cheese like feta or Parmesan if desired. The batter should hold together when scooped; adjust with a little extra flour or an extra egg if too loose.

Pan-fry spoonfuls in a hot skillet with oil until golden on both sides, 2–4 minutes per side. Drain on paper towels and serve hot.

Variations and serving ideas:

• Add herbs (dill, parsley, chives) and spices (cumin, coriander) for different profiles.
• Serve with yogurt dip, tzatziki, or a squeeze of lemon.
• Make them bite-sized for appetizers or larger for a light meal.

These fritters are a great way to use extra spinach and make a portable, kid-friendly dish.