Wake up to the delightful flavors of these savory spinach-artichoke breakfast fritters! Packed with wholesome ingredients, they offer a nutritious twist on your morning routine. The combination of spinach and artichokes creates a deliciously rich and creamy texture that pairs perfectly with a crispy exterior.
These fritters are not only easy to prepare but also make for a great on-the-go breakfast or brunch option. Whether you serve them with a dollop of Greek yogurt or a zesty dipping sauce, they are sure to impress your family and friends!
Ingredients
INGREDIENTS
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup green onions, chopped
- 1 clove garlic, minced
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
Instructions
- In a large bowl, combine the chopped spinach and artichoke hearts.
- Add the flour, cornmeal, eggs, Parmesan cheese, green onions, garlic, baking powder, salt, and pepper to the bowl. Mix until well combined.
- Heat a skillet over medium heat and add a thin layer of oil.
- Using a spoon, drop a heaping tablespoon of the fritter mixture into the skillet, flattening it slightly with the back of the spoon.
- Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
- Drain the fritters on paper towels and serve warm with your favorite dipping sauce or yogurt.
Notes
Tip: For added flavor, try mixing in herbs like dill or parsley!
For a gluten-free version, substitute regular flour with almond flour or chickpea flour. If you want to add more protein, consider folding in some cooked quinoa or shredded cheese. Remember to squeeze out excess moisture from the spinach to ensure the fritters are crispy. Leftover fritters can be stored in the fridge for up to 3 days and reheated in the oven for a crisp finish!
