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.