Savory Spinach and Zucchini Fritters
These Savory Spinach and Zucchini Fritters are a delicious and healthy take on a classic Israeli dish. Burstling with flavor from fresh vegetables and aromatic spices like cumin and coriander, these fritters make the perfect snack or lunch option. Whether you serve them as a light meal or a vibrant appetizer for your guests, these fritters are sure to delight with their crispy exterior and soft, flavorful interior. Enjoy them plain or with a dip of your choice!
24
Servings
70
Calories
11
Ingredients
Ingredients
fresh spinach or arugula
2 lbs (stemmed, rinsed, and chopped)
zucchini
1 lb (peeled)
potato
1 lb (peeled)
onion
1 (peeled)
eggs
2 large (beaten)
flour
1/2 cup
ground cumin
1 teaspoon
dried ground coriander
1 teaspoon
white pepper
to taste
salt
to taste
canola oil
for frying
Instructions
1
Begin by grating the peeled potatoes, zucchini, and onion using a food processor to achieve a fine consistency. Work quickly to prevent discoloration.
2
Once grated, transfer the mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy fritters.
3
In a large mixing bowl, add the chopped spinach or arugula, the squeezed vegetable mixture, beaten eggs, flour, ground cumin, dried coriander, and season with salt and white pepper to taste. Mix thoroughly until all ingredients are well combined.
4
In a large non-stick skillet, heat enough canola oil to cover the bottom of the pan over medium heat.
5
Spoon the batter into the hot oil, making sure to leave enough space between each fritter to avoid overcrowding.
6
Cook the fritters for about 3-4 minutes on one side, or until they are golden brown and crisp. Carefully flip each fritter and cook for an additional 3-4 minutes on the other side.
7
Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil, and keep warm in an oven set to low heat while frying the remaining batches.
8
Serve warm, either plain or with your favorite dipping sauce.
Nutrition Information
2g
Fat
10g
Carbs
3g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Spinach and Zucchini Fritters?
They are a delicious and healthy take on a classic Israeli dish made with fresh vegetables like zucchini and spinach, mixed with aromatic spices.
Is this fritter recipe vegetarian?
Yes, this recipe is vegetarian as it uses eggs and flour as binders with fresh vegetables.
How many servings does this recipe yield?
This recipe yields approximately 24 fritters.
How many calories are in one spinach and zucchini fritter?
Each fritter contains approximately 70 calories.
What is the secret to making these fritters crispy?
The secret is squeezing out as much liquid as possible from the grated potatoes, zucchini, and onion using a kitchen towel or cheesecloth.
Can I use arugula instead of spinach?
Yes, you can substitute chopped arugula for the spinach for a slightly more peppery flavor.
Do I need to peel the zucchini and potatoes?
Yes, the recipe recommends peeling the zucchini, potatoes, and onion before grating them.
What equipment is best for grating the vegetables?
A food processor is recommended to achieve a fine consistency quickly and prevent the vegetables from discoloring.
What spices give these fritters their flavor?
The primary spices used are ground cumin and dried ground coriander, along with salt and white pepper.
Which oil should I use for frying?
Canola oil is suggested for frying as it has a neutral flavor and high smoke point.
How long do the fritters take to cook?
The fritters take about 3-4 minutes per side, or until they are golden brown and crisp.
How do I prevent the fritters from being oily?
After frying, transfer the fritters to a plate lined with paper towels to drain any excess oil.
Can I make these fritters gluten-free?
Yes, you can substitute the half cup of all-purpose flour with your favorite gluten-free flour blend.
How should I serve the Savory Spinach and Zucchini Fritters?
They can be served warm, either plain or with a dipping sauce like yogurt, sour cream, or tahini.
What is the fat content per serving?
Each serving contains approximately 2 grams of fat.
Are these fritters high in protein?
Each fritter provides about 3 grams of protein, making them a decent source for a vegetable-based snack.
How many carbohydrates are in each fritter?
There are 10 grams of carbohydrates per serving.
How much fiber is in this recipe?
Each serving contains approximately 1.5 grams of dietary fiber.
Can I store leftovers?
Yes, you can store them in an airtight container in the refrigerator and reheat them to maintain crispiness.
How do I keep the cooked fritters warm while frying the rest?
Place the cooked fritters on a paper-towel-lined plate in an oven set to low heat.
Is it okay to use white pepper instead of black pepper?
Yes, white pepper is used in this recipe for its specific flavor profile and to keep the appearance of the fritter clean.
Can I freeze these fritters?
Yes, once cooled, you can freeze them in a single layer and reheat them in the oven for a quick snack later.
What size eggs should I use?
The recipe calls for 2 large eggs, beaten.
What category does this recipe fall into?
This recipe is categorized as a Lunch or Snack option.
Can I add other herbs?
While the recipe focuses on cumin and coriander, you could add fresh dill or parsley for extra herbiness.
Do I need to rinse the spinach?
Yes, ensure the fresh spinach is stemmed, rinsed, and thoroughly chopped before adding to the batter.
Can I use an air fryer?
Yes, you can air fry them at 375F for about 10-12 minutes, though the texture will be slightly different than shallow frying.
Why did my fritters turn out soggy?
Sogginess is usually caused by not squeezing enough liquid out of the vegetables before mixing the batter.
Is this a traditional Israeli dish?
Yes, it is a healthy take on a classic Israeli vegetable fritter often enjoyed as street food or at home.
Should the batter be very thick?
The batter should be thick enough to hold together when spooned into the pan, but not as dry as bread dough.