Spinach and Parmesan Fritters


Preparation info

  • Makes


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These make a good brunch dish, served with poached eggs and bacon.


  • 250 g (8 oz) spinach
  • 4 eggs
  • 2 tablespoons finely grated parmesan
  • 4 spring onions, green leaves only, finely sliced
  • ½ teaspoon salt
  • olive oil for frying


    Wash spinach well and drain. While still a little wet, cook in a saucepan over moderate heat until wilted. Drain and when cool enough to handle, squeeze out excess water and roughly chop. Mix with eggs, parmesan, spring onions and salt. Heat a few teaspoons of oil in a large frying pan. Spoon in some of the mixture and cook over a moderate heat until coloured, then gently flip over and cook until the fritter is just set.