Best Spinach Fritters Rachael Ray Recipes

SPINACH AND FETA FRITTATA

Spinach and Feta Frittata image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

About ¼ cup extra-virgin olive oil (EVOO)1 bunch scallions, whites and light green tops, finely chopped4 cloves garlic, finely choppedAbout ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped2 bunches medium-leaf spinach (¾-1 pound), stemmed and choppedSalt and pepperFreshly grated nutmeg, to taste (no more than 1/8 teaspoon)½ lemon¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)1 cup Greek feta, drained and crumbled12 eggs, beaten with salt and pepper1 vine tomato, very thinly sliced

Steps:

Preheat oven to 375°F.Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.

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.

TOP DRAWER DINNER

Top Drawer Dinner image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/4 cup hot pepper sauce, eyeball it (recommended: Tabasco)
1/4 cup ketchup
1 lemon zested and 1/2 lemon juiced
2 ribs celery, from the heart, finely chopped
2 to 3 tablespoons chopped parsley leaves
1 pound small to medium peeled, deveined and cooked shrimp, tails removed
4 pieces leaf lettuce
3 boxes frozen spinach, defrosted
2 (3-ounce) bricks cream cheese
1/2 small white onion, finely chopped
2/3 cup grated Parmesan, 2 rounded handfuls
1 teaspoon coarse black pepper
2 large T-bone steaks, about 3 pounds, 1 3/4-inch thick each
Vegetable oil, for drizzling
3 to 4 tablespoons Worcestershire sauce
Salt and pepper
4 slices white toast, buttered and cut from corner to corner
Vegetable oil, for frying
1 cup all-in-one pancake mix
1/2 cup water
7 to 8 scallions, cleaned, dried and trimmed of roots, chopped
Pinch cayenne pepper
Salt
Freshly ground black pepper

Steps:

Preheat a large griddle pan or 14-inch skillet over high heat.
Combine hot pepper sauce, ketchup, lemon zest and juice, celery and parsley in a small bowl. Add shrimp and coat evenly. Chill 20 minutes, then line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.
Place spinach in microwave to defrost. Place boxes on a dish to defrost the spinach because it will leek. While spinach defrosts, place cream cheese and onions in a medium sauce pot over low heat. While cream cheese is melting and spinach is defrosting, continue forward with meal prep then return to spinach. When the cream cheese melts, add Parmesan and black pepper to the cheese. Drain spinach in clean kitchen towel, wringing it out until dry. Stir spinach into sauce, season with a pinch of salt, to taste, if necessary and let the spinach sit over lowest heat possible 10 minutes, stirring occasionally.
Drizzle the steaks with oil and add to screaming hot pan. Cook 8 minutes on each side for medium doneness. After you flip the steak, baste it with Worcestershire sauce and season with salt and pepper. When you remove steak to cutting board or serving platter, baste opposite side and season it up. Let meat rest a few minutes before you cut into it to let the juices redistribute. Cut meat from bones and portion into 4 servings. Push toast down in toaster, butter it and cut from corner to corner.
Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat. Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side). Add the chopped green onions and season with the cayenne, salt, and pepper. When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy. This should take no more than 3 to 4 minutes. Remove and drain on the paper towel lined plate. Season with salt while they are still hot.
Serve steaks on toast with green onion fritters and spinach alongside.

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.