Description
These spinach fritters with feta are crispy on the outside, tender on the inside, and bursting with fresh herbs. Served with a zesty yogurt dip, they make a perfect appetizer, side dish, or light meal with a Mediterranean flair.
Ingredients
Scale
For the Spinach Fritters:
- 300 g (10.5 oz) fresh spinach or baby spinach leaves, finely chopped
- 100 g (3.5 oz) collard greens, leaves only, finely chopped
- ⅓ tsp kosher salt
- 80 g (2.8 oz) red onion, minced
- 80 g (2.8 oz) spring onions, minced
- 1 medium egg
- 100 g (3.5 oz) feta cheese, crumbled
- 2 tbsp dill, finely chopped
- 2 tbsp parsley, finely chopped
- 2 tsp spearmint, finely chopped
- 2 tbsp fresh lemon juice
- ⅔ tsp baking soda
- 200 g (7 oz) all-purpose flour
- Frying oil (sunflower or corn oil)
For the Yogurt Dip:
- 120 g (4.2 oz) Greek yogurt
- 2 tsp fresh lemon juice
- ⅓ lemon, zest only
- ⅓ tsp spearmint, finely chopped
- ½ tsp dill, finely chopped
- Salt and pepper, to taste
Instructions
- Place the chopped spinach and collard greens in a bowl, sprinkle with salt, and let sit for 10 minutes. Squeeze out any excess liquid with your hands or a clean towel.
- In a large bowl, combine the greens with red onion, spring onions, egg, crumbled feta, dill, parsley, spearmint, lemon juice, and baking soda.
- Gradually add the flour, mixing until a thick batter forms that can hold its shape.
- Heat a generous amount of frying oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon.
- Fry until golden brown and crispy, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- For the yogurt dip: mix together Greek yogurt, lemon juice, lemon zest, spearmint, dill, salt, and pepper until creamy and smooth.
- Serve the fritters warm with the yogurt dip on the side.
Notes
- Make sure to squeeze out as much water as possible from the greens to avoid soggy fritters.
- These fritters can be baked in the oven for a lighter version; just brush with olive oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
- You can prepare the yogurt dip ahead of time and refrigerate until ready to serve.
- Serve as an appetizer, snack, or even tucked into pita bread for a quick lunch.
Nutrition
- Serving Size: 2 fritters + 1 tbsp dip
- Calories: 140
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: spinach fritters, Greek fritters, feta fritters, spinach recipes, vegetarian appetizers