Fritters. They are such a great way to disguise veggies…but without entirely hiding them. They stay colourful so look interesting, but have all the goodness of veggies that wouldn’t normally be eaten. I’ve found my kids love salty foods…and thankfully, fetta is salty, so it goes unnoticed. Otherwise, I can only imagine the stress if I offered it to them without being in the fritters. These spinach, carrot and fetta fritters were a winner- with Master 3 eating 3 of them!
I quickly blanched the baby spinach in these so I could chop it more finely, but if your kids don’t mind it raw, you could include it uncooked. But let’s be serious about these fritters for a moment…they are yummy…really really yummy, you might be wanting to reserve them all for yourself…in which case put the spinach in however you want!
These are the perfect side dish, but they are also lunchbox perfect! If you freeze them, take them out the night before and pop them in the lunch box, they will be awesome by lunchtime. They give an added boost of protein to lunchboxes and help up the veggie count. Miss 5 thinks they are really yummy and was really looking forward to her one today in the lunchbox.
But don’t let the lunchbox and dinner sides be your only option for these…they are also scrummy as a brunch, either vegetarian as is or topped with crispy prosciutto and a poached egg!
Thinking of other recipes where you can add spinach? Check them out below:
- Star pizzas, made with spinach yoghurt dough
- Mini cheese and spinach savoury tarts
- Spiced lamb, fetta and spinach gozleme – the cheat’s version!
Spinach, carrot and fetta fritters
Ingredients
- 1 egg
- 3/4 cup plain flour
- 1 carrot, grated
- 2 cups baby spinach- blanched and chopped finely
- 100 grams feta cheese, crumbled
- water as needed about 1/4 cup
- olive oil for frying
Instructions
- Mix all the ingredients together except the oil.
- Preheat the olive oil for frying in a saucepan over medium heat.
- Drop tablespoonfuls of the mixture into the oil and flatten slightly.
- Cook each fritter for 4 minutes each side, or until golden.
- Drain on paper towel.
- Freeze or serve hot or cold.
Nutrition Information:
Yield:
14Serving Size:
1 pieceAmount Per Serving: Calories: 59 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 20mg Sodium: 76mg Carbohydrates: 6g Fiber: 0g Sugar: 0g Protein: 2g
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Jus says
January 30, 2019 at 8:27 pmYummy. So easy. I used frozen spinach I ket thaw for one hr was perfect.
kidgredients says
February 4, 2019 at 10:43 amAwesome! They are super yummy!
Amanda says
December 15, 2017 at 3:33 amBest fritter recipe I’ve made! Thank you for sharing!
Vicki @ Boiled Eggs & Soldiers says
August 22, 2016 at 12:01 pmThese sound great and would down well in the lunchboxes too I think.
kidgredients says
August 22, 2016 at 7:23 pmPerfect in lunches!
Kim @ Zonkt Designs says
August 22, 2016 at 11:10 amWow, don’t these just look packed with goodness and super easy which is always a win. I’d be happy to have a few right now, note to self, don’t look at food when hungry. lol
Thanks for linking up to Your Weekly Feed
kidgredients says
August 22, 2016 at 7:22 pmThanks for having me! They also taste really yummy if you heat them in the sandwich grill!
Shari from GoodFoodWeek says
August 19, 2016 at 9:31 amMy boys love a fritter or two – for breakfast, lunch or dinner. I think they are a great way to increase the number of veggies that the boys get each day {especially if we are having an off-eating day}.
Sammie @ The Annoyed Thyroid says
August 18, 2016 at 9:23 pmWe’re a big fan of fritters and these look absolutely delicious! Plus everything is better with fetta, don’t you think?!
kidgredients says
August 18, 2016 at 9:34 pmYes! I completely agree, fetta is a food group unto itself for me. I love it so much! What’s your favourite thing to add fetta to?