Spinach and Pea Fritters
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you’d like to use fresh peas and spinach, you’ll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
- Serves: 4 persons
- 1(10-ounce) package frozen spinach, thawed
- 3large eggs
- 1garlic clove, minced
- ¾teaspoon kosher salt, plus more for seasoning
- ¼teaspoon red-pepper flakes
- 1(10-ounce) package frozen peas, thawed and very coarsely mashed
- ¾cup all-purpose flour
- 4ounces fresh mozzarella, diced (about 1 cup)
- ⅓cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
- 1lemon, zested, then cut into wedges for serving
- ½teaspoon baking powder
- ½cup olive oil, for frying, plus more as needed
- Greek yogurt or sour cream, for serving
Step 1Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
Step 2In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
Step 3In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
Step 4Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.