Not just for kids! These fritters are a great way to get a generous serving of greens without skimping on the convenience and fun of “nuggets”, and they’re delish dipped in ketchup, too. 😛 I concocted these with zero expectations and was super pleased to see my kids gobble them down, mom win! But I won’t lie- I definitely had a few myself, and also packed a bunch in my husbands lunch for work, which he was very appreciate of. They’re great as snacks, lunches, whatever! Enjoy.
Spinach Ricotta Fritters
Course: AppetizersDifficulty: Easy8
servings5
minutes10
minutesIngredients
3 cups frozen spinach, thawed and patted well to remove moisture
1 1/2 cups fine bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 egg
1/4 cup grated parmesan
1/2 cup ricotta cheese
1/2 cup shredded cheddar cheese
approx 4-5 tablespoons olive oil, more if necessary (avocado or coconut oil is good too)
Directions
- Chop the spinach well and place in a large bowl. Add the breadcrumbs, all the spices, egg and cheese. Stir well until it is thoroughly mixed and a coarse crumby “dough” is achieved.
- Prepare a large skillet with oil over medium-high heat.
- Form the dough into 2″ balls with hands, and press to form a flatter, nugget shape. Place nuggets into hot pan, and press them down with spatula into oil to make sure they brown and crisp evenly, for about 2 minutes per side. Once they are cooked on both sides, remove from pan and place on a cloth-lined plate to absorb excess oil.
- Serve warm and enjoy!