Best 2 Spinach And Pea Fritters Recipes

Embark on a culinary journey with our delightful Spinach and Pea Fritters recipe, a symphony of flavors and textures that will tantalize your taste buds. These fritters, crafted with a harmonious blend of fresh spinach, vibrant green peas, aromatic herbs, and a touch of tangy cheese, offer a delectable treat that is both nutritious and satisfying.

Accompanying this main recipe are two equally enticing variations: a tempting Sweet Corn and Zucchini Fritter recipe that bursts with the sweetness of corn and the freshness of zucchini, and a tantalizing Carrot and Capsicum Fritter recipe that brings together the vibrant colors and flavors of carrots and capsicums.

Whether you're seeking a wholesome breakfast, a light lunch, or a flavorful snack, these fritters promise to deliver an unforgettable culinary experience. Their versatility extends to serving as an ideal accompaniment to salads, soups, or simply enjoyed on their own.

So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure as we explore the delectable world of fritters.

Let's cook with our recipes!

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Indian Spinach-and-Chickpea Fritters image

Provided by Young Sun Huh

Categories appetizer

Time 35m

Yield 24 fritters

Number Of Ingredients 12

Ingredients

1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
Kosher salt
1/2 onion, finely chopped
1 cup canned chickpeas, drained, rinsed and roughly chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced peeled ginger
Vegetable oil, for deep-frying
Mango chutney, for serving

Steps:

Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Fresh Ingredients: Use the freshest ingredients possible for the best flavor. If you can, buy organic produce whenever possible.
Seasoning: Don't be afraid to season your fritters well. Salt, pepper, and garlic powder are all good starting points. You can also add other spices and herbs to taste.
Don't Overcrowd the Pan: When you're frying the fritters, don't overcrowd the pan. This will prevent them from cooking evenly.
Drain on Paper Towels: After you've fried the fritters, drain them on paper towels to remove any excess oil.

Conclusion:

Spinach and pea fritters are a delicious and healthy snack or side dish. They're perfect for parties or potlucks, and they're also a great way to get your kids to eat their vegetables. With just a few simple ingredients, you can make these fritters in no time. So next time you're looking for a quick and easy recipe, give these spinach and pea fritters a try.