Best Israeli Spinach Fritters Recipes

SPINACH FRITTERS (RACHAEL RAY)

Spinach Fritters (Rachael Ray) image

Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!

Provided by januarybride

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 onion, finely chopped (about 1/4 cup)
2 large eggs
2 tablespoons flour
1 teaspoon ground cumin
salt and pepper
2 tablespoons olive oil

Steps:

In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

ISRAELI SPINACH FRITTERS

Israeli Spinach Fritters image

Make and share this Israeli Spinach Fritters recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 20m

Yield 24 latkes

Number Of Ingredients 11

Ingredients

2 lbs fresh spinach, stemmed or arugula (rinsed and chopped)
1 lb zucchini, peeled
1 lb potato, peeled
1 onion
2 large eggs
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander
white pepper
salt
canola oil

Steps:

Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
Squeeze out liquid.
Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
Mix well.
In large non-stick skillet, heat enough oil to cover bottom of the pan.
Spoon out the batter into pan, being careful not to crowd.
Cook until crisp and brown on one side, then turn and fry on other side.
Keep finished pancakes warm in oven all pancakes are fried.
Drain on paper towels.

Nutrition Facts : Calories 44.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 17.6, Sodium 39.1, Carbohydrate 7.9, Fiber 1.6, Sugar 0.9, Protein 2.5

BEEF AND SPINACH FRITTERS

Beef and Spinach Fritters image

Based on a recipe from an article in Bon Appetit's May 1985 issues called "The Exciting Flavors of Tunisia" by Copeland Marks.

Provided by mersaydees

Categories Meat

Time 40m

Yield 14 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 white bread, slices, crusts trimmed
1 lb spinach, stemmed and insed, do not dry
2 lbs ground beef
1/4 cup finely chopped onion
2 eggs, beaten to blend
2 teaspoons salt
1 teaspoon fresh ground pepper
1 large garlic clove, minced
all-purpose flour
olive oil (for deep frying)

Steps:

Moisten bread with water; squeeze dry. Chop finely and set aside.
Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
Shape into 14 patties (about 1/2 cup each).
Dredge in flour, shaking off excess.
Heat oil in heavy large skillet over medium-high heat.
Add patties and fry until crisp on outside and cooked through.
Serve immediately.

Nutrition Facts : Calories 547.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 74.3, Sodium 1403.7, Carbohydrate 75.5, Fiber 4.3, Sugar 6.6, Protein 25.1

SPINACH AND PEA FRITTERS

Spinach and Pea Fritters image

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.

Provided by Samantha Seneviratne

Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish

Time 25m

Yield 4 servings (about 12 fritters)

Number Of Ingredients 13

Ingredients

1 (10-ounce) package frozen spinach, thawed
3 large eggs
1 garlic clove, minced
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon red-pepper flakes
1 (10-ounce) package frozen peas, thawed and very coarsely mashed
3/4 cup all-purpose flour
4 ounces fresh mozzarella, diced (about 1 cup)
1/3 cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
1 lemon, zested, then cut into wedges for serving
1/2 teaspoon baking powder
1/2 cup olive oil, for frying, plus more as needed
Greek yogurt or sour cream, for serving

Steps:

Squeeze 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.
In 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.
In 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.
Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

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