Spinach Fritters

Spinach Pakoras Recipe (4)

Simple, flavourful and healthy, fritters are among my favourite foods to make. Having already produced recipes for carrot and coriander, sardine, and courgette fritters, I was keen to attempt something a little different once more. Often when using spinach in a recipe like this one would blanch the leaves first, remove any excess moisture and generally “smush” things about a bit. This approach can sometimes prove a little brutal, removing many of the virtues of good-quality fresh spinach. Though a little more difficult to handle, these Spinach Fritters are every bit as fresh, green and crunchy as the wonderful plant employed in their making.

Though perhaps a little over done, fritters flavoured with spices are usually the most enjoyable. With seeds like cumin and coriander, you tend to receive a very immediate flavour, which works well with the surprisingly robust taste of spinach. Indeed, you need only sample my recipe for Saag Aloo to understand exactly what I mean. However, where these fritters are concerned I encourage you to experiment a little with different flavourings. Food is at its best when personal.

Spinach Pakoras Recipe (1)

Spinach Fritters

Makes 12-15


• 250g fresh spinach, washed

• 200g gram flour

• 1 onion, finely sliced

• 100ml water

• 1 tsp turmeric

• 2 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• 1 tsp chilli flakes

• 2 cloves of garlic, finely chopped

• 1 tsp salt

• oil


1. Whisk together the gram flour and half the water in a large mixing bowl. The mixture should be a relatively thick consistency, so as to cover the back of a wooden spoon. If a little thick continue to beat in more water.

2. Gently toast the cumin, coriander and fennel before grinding to a fine powder along with the chilli. Tip the spice mix, along with the turmeric, garlic, onion and salt into the prepared batter. Whisk again.

3. Add your spinach to the mixing bowl, uniformly coating it in the gram flour batter. Heat up a little oil in a thick-based saucepan and fry small handfuls of the spinach mixture, flattening them out between turns, until golden brown on each side. The oil should be heated over a medium temperature to allow each fritter to cook through.

4. Serve alongside pita or a curry, with a generous dollop of yoghurt and mango chutney.

Spinach Pakoras Recipe (3) Spinach Pakoras Recipe (2)

Cost: Though it may not sound like much, 250g of fresh spinach can be made to go a long way and costs very little indeed. Though these fritters are incredibly substantial and filling, 12-15 of them should set you back no more than about £1.80.

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39 comments on “Spinach Fritters

  1. thesinglegourmetandtraveller
    January 20, 2014 at 5:12 pm

    Those fritters look wonderful!!! Very appetising and I’m sure they taste delicious.

    • frugalfeeding
      January 20, 2014 at 8:56 pm

      Thank you! They were really flavoursome, thanks.

  2. trixpin
    January 20, 2014 at 5:33 pm

    What a delicious and fresh looking recipe, and I’m glad you chose not to “smush” the spinach – it’s so lovely when it’s left crisp and whole.

    • frugalfeeding
      January 20, 2014 at 8:39 pm

      Thank you very much! Exactly – I’m so glad you agree.

  3. Amanda @ Once Upon a Recipe
    January 20, 2014 at 6:00 pm

    These look really delicious, and I love that the spinach is fresh!

    • frugalfeeding
      January 20, 2014 at 8:39 pm

      I just really wanted to keep it fresh – it’s such a shame that people attack it all the time, something I’m guilty of too!

  4. Chica Andaluza
    January 20, 2014 at 6:59 pm

    Love that the spinach still looks like spinach and the flavours sound great!

  5. Carey Powell
    January 20, 2014 at 7:57 pm

    Delish! I have spinach growing in my garden and I’m newly gluten-less (almost gluten free) so these will be perfect!

    • frugalfeeding
      January 20, 2014 at 8:38 pm

      Ah, wonderful! I think all of my fritter recipes are gluten-free so tuck in!

  6. 30075ivan
    January 20, 2014 at 8:54 pm

    The spinach fritters look delicious. I’m looking forward to the revised pasties too…
    For my apart I’m thinking about trying meatballs made with left over haggis – for that season is nigh – and perhaps some (smoked/cured) pork content. Maybe a cream and whisky sauce to go with them… or then again one using raspberries and blackberries…
    Just thinking about the possibilities.

    • frugalfeeding
      January 20, 2014 at 8:57 pm

      Thank you! Yes, the revised pasties should be coming soon… they were just a little lumpy to photograph. The hot water pastry wasn’t suitable. That sounds wonderful, Richard… blimey.

  7. Patricia
    January 20, 2014 at 11:57 pm

    I can’t wait to make these!

  8. Claire Bailey
    January 21, 2014 at 12:09 pm

    They look delicious! Can I ask what gram flour is and where you buy it?

    • frugalfeeding
      January 21, 2014 at 12:19 pm

      Thank you – gram flour is chickpea flour and is gluten free and rather delicious. Where you’d buy it from depends on where you live. If you’re in the UK you can get it from most supermarkets, particularly ASDA and Morrisons. Also, Asian supermarkets or delicatessens may also stock it. Hope that helps.

  9. movita beaucoup
    January 21, 2014 at 12:24 pm

    I can feel my body getting stronger just looking at these! Look out Popeye!!

    • frugalfeeding
      January 21, 2014 at 12:26 pm

      I went to a music festival dressed as Popeye in the summer. Popeye is great, as is spinach.

  10. Trisha
    January 21, 2014 at 2:46 pm

    Wow – they look so green and so tasty at the same time! Thanks!

  11. Laurie
    January 21, 2014 at 3:00 pm

    I like corn fritters, but haven’t tried spinach fritters. This looks like a great recipe.

    • frugalfeeding
      January 24, 2014 at 3:25 pm

      Ah, you see – I’m not a fan of corn. But I think my other half would like me to make some for her, so perhaps I shall!

  12. lorrielorrieb
    January 21, 2014 at 6:47 pm

    Oh I do love a fritter! Any kind of fritter!

  13. Celia @ Fig Jam and Lime Cordial
    January 22, 2014 at 2:52 am

    That top photo made me smile – so lovely and green and sunny even though I know it’s cold and wintery over there at the moment! Lovely recipe!

    • frugalfeeding
      January 24, 2014 at 3:24 pm

      Thank you very much! It is wintry indeed – but I try to ignore that 🙂

  14. angelica | table twenty eight
    January 22, 2014 at 4:44 am

    Wow, I love the sound of these…
    What a great way to take the pungent spice flvaours of Indian cuisine and give them a lighter, fresh twist. Perfect for Australian summer at the moment!

    • frugalfeeding
      January 24, 2014 at 3:23 pm

      Thank you – yes, definitely perfect for summer. I’ve heard – via the tennis – how hot it has been getting. In Melbourne at least…

  15. Veronica Sheppard
    January 22, 2014 at 4:31 pm

    I LOVE the way these fritters look because you can tell there’s no skimping out on the ingredients–so packed full of greens!

  16. Sacha
    January 23, 2014 at 6:17 pm

    Glorious. What a brilliant idea to maintain the virtue of fresh, unwilted spinach!

    • frugalfeeding
      January 24, 2014 at 3:00 pm

      Thank you – it seemed a shame to ruin it!

  17. Corina
    January 25, 2014 at 5:04 pm

    I love the green and yellow of these fritters – they look really appetising.

  18. Francesca
    February 2, 2014 at 2:18 pm

    These look delicious 🙂

  19. yummania
    February 13, 2014 at 11:52 pm

    oh lala looks so yummy . i`ll try;)

  20. louise
    June 18, 2014 at 5:10 pm

    Hi, do you think it would be possible to mix the spinach and courgette fritters together? Ive got both in my veg patch to use up! Thanks 🙂

    • frugalfeeding
      June 20, 2014 at 1:32 pm

      Yes, why not? Give it a go – food is all about experimentation.

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