This recipe has been a family favorite for a long time even if I only write it now: I’m talking about these tasty spinach fritters that are very light, vegan and gluten-free.
The preparation is very simple, very similar to a chickpea frittata, in fact I hesitated about the name. Calling them farifrittelle would have been more appropriate but nobody calls them that; moreover many readers, when I showed the photo some time ago, suggested calling them spinach pancakes, which was also a great idea. In the end I decided to call them fritters because the only thing that matters is how good they are!
They are really very simple and have few Weight Watchers points — let’s see how I made them…
Meanwhile, for other recipes with chickpea flour see here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 6 fritters
- Cooking methods: Boiling, Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 12 oz spinach (fresh or frozen)
- 3/4 + 1 tbsp cup chickpea flour
- 3/4 cup water
- 1/4 tsp salt
- 1/2 tsp Kala Namak (can be omitted)
- to taste spices (to taste; I suggest: thyme, garlic and onion powder)
- 1 tbsp nutritional yeast
- 2 tsp extra virgin olive oil (about 2 measuring teaspoons)
- Total Points = 12 WW points
- Points per 1 fritter = 2 WW points
Tools
- Pot
- Whisk
- Spatula
- Frying pan
- Brush
- Ice cream scoop
- Lid
Steps
Start by measuring all the ingredients.
If you use fresh spinach you can boil it for a couple of minutes in salted water or steam it. I do it a different way: I put the spinach in a large bowl, cover it with lightly salted boiling water, stir to wilt it, then drain. Whichever method you choose, run them under cold water afterwards to stop cooking and keep them bright green.
If you use frozen spinach, thaw it.
When finished, drain well, squeeze out all the water and chop into small pieces.
Put the chickpea flour in a bowl and add the Kala Namak if using it, the spices, the nutritional yeast and a little salt (add a bit more salt if you don’t use Kala Namak). Mix and then add the water. Whisk well until you get a thick batter without lumps.
Thoroughly fold the spinach into the batter.
You will see that this batter stays very thick and it is important that it does: if it becomes too runny you will make a flatbread instead of fritters. Not only that: the thickness helps prevent the mixture from sticking to the pan.
Have the oil ready on a small plate and the brush. Heat a nonstick pan well and brush with the oil. As soon as the oil is hot, pour 3 scoops of batter using a large ice cream scoop or a tablespoon. Slightly press the scoops with a spatula.
Cover and cook over low-medium heat for a couple of minutes. Uncover and check with the spatula that the fritters release easily; otherwise cook for another minute.
Once you flip the fritters, cover again and wait another 2 minutes. Uncover and continue turning until the fritters are nicely golden.
Repeat the same operation after brushing the pan with oil again.
Here are our spinach fritters ready!
They are really tasty both hot just made or cold, so they’re perfect for packed meals too.
As with the chickpea frittata, you can make these fritters with other types of vegetables cooked al dente in advance. I made them with
I look forward to you trying them and letting me know in my Facebook group or page if you liked them. Or you can comment below…
Enjoy your meal!
By Giovanna Buono
Storage
These spinach fritters can be enjoyed hot just made or cold and can be kept in the fridge for about 3 days. I haven’t tried freezing them yet because I make 6 at a time which are a perfect main course for the two of us at home. That said, I believe freezing should be fine!
FAQ (Questions & Answers)
What is Kala Namak?
Kala Namak is a special salt widely used in vegan cooking because more than providing salty flavor it has a sulfurous aroma that resembles hard-boiled egg. Read here: Kala Namak, the “vegan salt” that smells like eggs. You can omit it but I recommend using it.
What is nutritional yeast?
In this recipe you’ll also find nutritional yeast which is a deactivated yeast; it doesn’t make things rise but only gives a cheesy flavor to dishes — very useful in vegan cooking. To learn more read here: Nutritional Yeast: what it is, how to use it and why! You can also omit it, but in my opinion you’d then need to compensate with more spices because it really makes the fritters more flavorful.
Does the batter need to rest?
I didn’t let the batter rest, unlike crepes where I think resting is an important step.
