Frittelle Di Spinachi Recipe

Prepare and wilt the spinach

Wash the fresh spinach thoroughly. In a large sauté pan over medium heat, add the spinach (no oil needed) in batches and cook, stirring, until wilted, about 2–3 minutes. Remove from heat and transfer to a colander. Press gently with the back of a spoon or use paper towels to remove excess moisture. Chop the wilted spinach coarsely and measure — you should end up with roughly 2 to 2 1/2 cups tightly packed cooked/chopped spinach from the 4 cups raw.

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, fine sea salt, freshly ground black pepper, and red pepper flakes (if using).

Make batter

In a separate large mixing bowl, beat the eggs lightly with the milk. Stir in the grated cheese, minced garlic, and chopped parsley. Add the chopped, well-drained spinach and fold to combine. Add the dry ingredients to the wet and mix until just combined — the batter should be thick but spoonable. If it feels too dry, add up to 1 tablespoon water or milk. Taste and adjust seasoning.

If you want an extra-crisp exterior, spread the breadcrumbs on a plate. After spooning rounds of batter (see frying steps), gently press the top of each fritter into the breadcrumbs before frying or sprinkle breadcrumbs on top once in the pan. Alternatively, fold the breadcrumbs into the batter (up to the 1/2 cup) for evenly crunchy fritters.

Heat oil

Pour about 1/4 to 1/3 inch of oil into a large nonstick or cast-iron skillet and warm over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer).

Fry fritters

Using a tablespoon or small ice-cream scoop, drop heaping tablespoons of batter into the hot oil, spacing them about 1 inch apart. Flatten slightly with the back of the spoon to form 2–3 inch discs. Fry 2–3 minutes per side, or until golden brown and crisp, flipping gently with a spatula. Adjust heat as needed so they cook through without burning (reduce heat if browning too quickly). Cook in batches; do not overcrowd the pan.

Drain

Transfer finished fritters to a paper-towel-lined baking sheet or plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) while you finish remaining batches.

Serve warm. Sprinkle extra grated cheese if desired and offer lemon wedges and plain yogurt or aioli on the side for dipping. A squeeze of lemon brightens the fritters.