Mozzarella And 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.

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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