
Elevate your weekend breakfast with these crispy, savory spinach fritters. Packed with sharp Parmesan and a spicy kick of jalapeño, they are best served warm with a perfectly runny egg and a drizzle of smoky chilli oil.
Thaw the frozen spinach completely. Place the spinach onto a clean kitchen towel or several layers of kitchen paper and squeeze firmly to remove as much excess water as possible. This step is crucial to ensure the fritters become crispy.
In a medium mixing bowl, combine the plain flour, baking powder, and a pinch of salt. Gradually whisk in the beaten egg and milk until the batter is smooth. Stir in the squeezed spinach, grated Parmesan, finely chopped spring onions, and jalapeños. Season with a generous grind of black pepper.
Heat a thin layer of oil in a large non-stick frying pan over medium heat. Drop heaped tablespoons of the batter into the pan, working in batches to avoid overcrowding. Flatten them slightly with the back of the spoon.
Cook the fritters for 3-4 minutes on the first side until the underside is deep golden brown. Flip carefully and cook for another 2-3 minutes on the other side. Transfer to a plate lined with kitchen paper to drain.
Serve the fritters warm, topped with a freshly poached or fried egg and a spoonful of crispy chilli oil for extra flavor and heat.
To ensure the fritters don't become soggy, make sure the spinach is as dry as possible before adding it to the batter. If you prefer a milder flavor, you can reduce the amount of jalapeños or remove the seeds. These fritters can be kept warm in a low oven while you finish frying the remaining batches.




