“Get Your Kids to Eat Spinach” Fritters


For those of you who grew up eating spinach out of a frozen box (or worse, out of a can), I am sorry.  And if you have not yet discovered that spinach can be good, I am really sorry.  Or maybe you are just looking for a way to get your little rugrats to ingest something green.
I got a variation of this recipe from my local CSA (Community Supported Agriculture) farmers and altered it a bit.  The basic idea was the same (lots and lots of iron, calcium, and vitamins from the spinach and protein from the egg) but I added walnuts for Omega 3s and copper (who’d have thunk!?).
If your kids wont eat them, give ’em a side of ketchup.  Any kid that wont eat food served with ketchup should probably have their head examined.


Make Ahead and Make it Easy

 These do take a bit of time since you’ll need to cook them up in batches.  But they are easy and require very few dishes- just a food processor, a pan, and a spatula.  They are great at room temperature so I make them early and serve as an appetizer, or pack them up as lunch (yes, with ketchup) for the little one to take to school.  Me? I like them served straight up with a sprinkle of coarse salt.
After eating a few of these babies you can veg out all day and do nothing- guilt-free.  That’s how healthy they are.
  • 3/4   cup breadcrumbs, more as needed
  • 4 cups spinach
  • 4  scallions, chopped or 3 Tbs onion, chopped
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup walnuts
  • oil

How to make it

  1. Place the breadcrumbs and scallions or onions in the food processor and pulse until well mixed.
  2. While the processor is running, alternate between adding a couple handfuls of spinach and an egg untill all the spinach and eggs are used up.  You may need to stop and stir a couple of times- it can take a while for all the spinach to get really well blended up.
  3. Add walnuts and salt while food processor is running.  When the mixture is very thick and sticky you are ready to go.  If it is runny at all add more breadcrumbs.
  4. Coat a large skillet with olive oil and heat over LOW heat.
  5. The mixture will be very sticky and will not form nice balls or patties.  Roll it into golf-ball sized amoebas and throw enough in the skillet to leave 2 inches between them
  6. When fritters are brown underneath, flip ’em over, and press down with your spatula.  That’ll give you that nice “I know how to make a patty” shape.  Cook until brown on both sides.

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