Kitchen Wisdom Gluten Free Spinach Fritters are and delicious! Your guests will enjoy the flavor and texture of these outrageous appetizers. Make ahead of time and re-heat just before serving. Preparation takes only a few minutes. Any gluten free breadcrumb can work in this recipe, I process rice crackers to a meal as my breadcrumb in this recipe, or supplement with your favorite gluten free breadcrumbs to make prep even more simple. Enjoy with friends and a glass of wine. Buon Appetito!
Yields approximately 13 – two inch round fritters
Spinach Mixture:
2 Garlic cloves minced or ½ teaspoon garlic granules
1 cup thawed frozen Chopped Spinach
2 Eggs, beaten
3 tablespoons Olive Oil
Breadcrumb Mixture:
3/4 cup Sesame Rice Crackers ground fine (or store bought GF Breadcrumbs)
2 tablespoons Grated Cheese (I use Pecorino Romano)
¼ teaspoon Garlic granules
¼ teaspoon Onion granules
¼ teaspoon Salt
Optional crushed Red Pepper
Prepare Breadcrumb Mixture: Mix together 1/2 cup Sesame Rice Crackers ground fine, grated cheese, the garlic and onion granules and salt. Place aside.
Place final 1/3 cup cracker meal in a separate shallow bowl. Set aside.
Prepare the Spinach: squeeze out excess liquid from thawed frozen chopped spinach and place in a bowl. Beat 2 eggs and mix those into the spinach. Mix in Breadcrumb mixture. Combine thoroughly. The final mixture should feel damp not wet. If too wet, add more breadcrumb.
Make the Fritters: Using your hands , pluck 2 inch dollop and form it into a flattish round. Then place it in reserved breadcrumb in shallow bowl.
Warm fry pan on medium high heat with olive oil enough to coat pan by 1/8”-1/4”. When oil is hot , place fritters into oil (leave about an inch or more between fritters in pan during cooking). Reduce heat to medium. Cook 6 minutes, flip with spatula, flatten with back of spatula once flipped. Cook on opposite side 6 minutes.
Place cooked fritters on plate lined with paper towel to cool.
Baking instead of Frying: Pre-heat oven to 375 degrees. These can also be formed and placed on an oiled cookie sheet. Bake 25 minutes, flip 14 minutes into baking. Serve warm or room temperature.
“Spinach Fritters” by Liz Conforti, Forget What You Know About Wheat(c) 2013
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