Spinach and Pea Fritters Recipe (2024)

I had all the ingredients on hand, except the mozzarella cheese, which I substituted with Feta. I was able to cut down the oil, all the way down to 1 tsp (trying to lose the quarantine 15) per 4 patties. I did add a little more salt and hot pepper flakes. I thought these were quite tasty.

Sautéed an onion, turned off the heat and added chopped baby spinachadded parmesan instead of mozzarella and bread crumbs (didn't put in baking powder or herbs)put in fridge for 30 minutes (as balls)Coated them in cornstarch before frying and not sure if that is necessary or a good idea. Next time I'll try coating them in bread crumbs.Good but subtle

I would avoid blanching spinach; the residual water is massive. Took ten paper towels to even approach plain moisture. A masher for the peas is recommended; we I did it with a fork, which took forever. The flavors are good but subtle and the texture is not crispy but chewy. Yogurt is essential.

I eat gluten and wheat, but I also eat okonomiyaki, a large-format Japanese vegetable pancake made with a (rice or wheat) flour and egg base. Rice flour works well and yields a crisper finish.

To make these GF, I replace the wheat flour with besan, which is garbanzo/chickpea/ chana dal flour available in South Asian grocery stores, online, Bob's Red Mill.

Delicious and easy! Added sauteed onions and Penzey's roasted garlic, (which I basically add to everything.) The fresh herbs were key to the flavor. We served with a dollop of plain Greek yogurt and a few extra squeezes of lemon--Yum! Next time I may try chipotle/spiced mayo.

This is a perfect dish for a coronavirus-induced diminished pantry. We put a fried egg on top, had crusty baguette I dug out of the freezer on the side and dinner was served. Easy and delicious.

I used all chives for the herb portion, 1 tsp diamond crystal salt, and feta instead of mozzarella as noted in the recipe. Delicious served with yogurt or sour cream, and I found them to be quite flavorful. Perfect freezer/pantry veggie side or main.

Fry on cast iron. Serve with flaky sea salt, plain Greek yogurt, and chili crisp.

As I was making this recipe, I scrolled down to read the comments. Many people commented the fritter tasted bland without the yogurt and added things when eating. I found in another recipe similar to this NYT's recipe but they added 2tsp garam masala or cumin. Yeah, the garam masala made it pop and delicious by itself. I did sprinkle a little salt. I also ate the fritters with leftover yogurt coconut sauce from a previous Indian meal.. omg it made it over the top. SCORE!

I didn't find this bland as others (and I forgot the lemon zest!), the herbs give it a nice flavour. But next time I might try garam masala or sweet paprika to give it a zing. I agree that the oil is overkill, a tablespoon or so was enough to fry 3 in a medium pan. I added some diced onion, sauteed with fresh spinach. It got thumbs up at the table so all good.

Has anyone tried making the mixture night ahead of cooking and does it work?

A bit bland but a nice, subtle flavor. It made a large batch & there are only two of us so I froze some & it worked well. PS I did add masala curry.

Phenomenal! I made these with Bob's Red Mill egg replacer to excellent results.

Good but I added onion and used feta instead. Also used about half of the peas recommended. Mine came from a can too. Really just used what I had.

Made these without cheese, and served smothered in tzatziki. Excellent. I used a LOT less oil thanks to a really good non stick pan, maybe about 4tbsp.

Has anyone tried making the mixture night ahead of cooking and does it work?

This was a great way to pull together a bunch of things in the pantry. I tried to follow pretty closely but fried in vegetable oil instead of olive. I felt that some flavor was lacking so next time I would add more salt and cheese, and maybe some onions.

A good to dish when I want some veg and want something easy. I save the leftovers and then use them as meat substitute in a veggie burger with a mix of Greek yoghurt, lemon and a little pepper on the bun and some fresh greens for a little crunch.

Can the mixed ingredients be made and refrigerated ahead of time? Perhaps just a few hours?

Made these with beet greens instead of spinach, plus fresh parsley and basil. I found them bland as well, even with lemon juice, salt, sour cream on top. Next time I like the idea of adding garam masala.

I used fresh spinach which I tore into shreds. Upped the lemon zest, used a shredded 5 cheese mix that was in the fridge, added tarragon with spring onions and used about a tablespoon of butter and a decent dash of oil to fry. Absolutely delicious!! Can’t wait to finish the leftovers with some eggs for breakfast

If i didn't want to add spinach would I just substitute with more peas?

These were quick and easy to make, and tasted great! Will add them to our repertoire.

Excellent, cooked as written apart from adding 1 cup of cooked quinoa that was in the fridge. Worked out great and will definitely make again!

I used 16 oz bag of spinach

My family found these bland- I liked them but agree the only flavor is the lemon zest. So for round 2 in the pan I added cumin, Aleppo chili flakes, and tas-al-Hanout. Ok, but still no one loves them. May try with Parmesan and red pepper flakes? The search for new veggie dishes continues!