Frittelle di Spinaci

Course Appetizer, Side Dish

Cuisine Italian

Ingredients
2 cups fresh spinach washed and chopped
1 cup all-purpose flour
1/2 cup grated Parmesan cheese or nutritional yeast for a dairy-free option
1 large egg
1/4 cup milk or almond milk for a dairy-free option
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg optional
Olive oil for frying
Variations
Cheesy Spinach Fritters: Add additional cheese like mozzarella or feta, for extra creaminess.
Herbed Fritters: Incorporate fresh herbs such as basil parsley, or dill for a burst of flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Version: Use flaxseed meal 1 tablespoon flaxseed mixed with 2.5 tablespoons water as an egg substitute and a plant-based milk alternative.

Instructions
Prepare the Spinach:
In a pot of boiling water, blanch the chopped spinach for about 2 minutes until wilted. Drain and rinse with cold water to stop the cooking process. Squeeze out excess moisture and chop finely.
Make the Batter:
In a mixing bowl, whisk together the flour, grated Parmesan cheese, baking powder, salt, pepper, and nutmeg.
In another bowl, combine the egg and milk. Whisk until well combined.
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Fold in the chopped spinach until evenly distributed. Let the batter rest for about 5 minutes.
Heat the Oil:
In a frying pan, heat about 1/4 inch of olive oil over medium heat. You want the oil to be hot but not smoking.
Fry the Fritters:
Drop tablespoonfuls of batter into the hot oil, leaving enough space between each fritter. Fry for about 3-4 minutes on each side or until golden brown and crispy.
Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil.
Serve:
Enjoy your Frittelle di Spinaci warm, with a sprinkle of additional Parmesan on top or a side of marinara sauce for dipping!

Keyword Frittelle di Spinaci, Spinaci