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Yummy Spinach Potato Fritters
(From Our May 2021 Newsletter - Grandma C.)
Ingredients
- 2 large russet potatoes
- 2 large eggs, beaten lightly
- 1 10 oz pkg frozen spinach, thawed and drained**
- &frac13 cup seasoned bread crumbs
- 1 tsps garlic powder
- 1 tbsp olive oil
- Salt and Pepper
Peel and cube potatoes (approx.. 2 inch cubes).
Bring to a boil in salted water, then reduce heat and simmer for approx. 15 to 20 minutes, or until soft.
Drain well and place on a paper plate or paper towel and let sit until water has evaporated from the potatoes.
Place in a large mixing bowl and mash with a potato masher.
In a medium mixing bowl, mix bread crumbs, garlic powder, salt and pepper.
Whisk in the eggs and olive oil.
Add the egg mixture and the spinach to the potatoes and mix thoroughly.
**Note: Be sure to drain or pat all water from the spinach before adding to the potatoes.
Heat 2 tbsp of olive oil in a large skillet over medium to medium high heat.
Add batter by heaping tablespoons and flatten fritters with a spatula, making sure to keep them separate.
Cook 2–4 minutes per side, depending on the level of crispness you desire.
Remove from pan and let them drain on a paper towel. Repeat until all batter is used.
These fritters are a great addition to any meal! They are best when served hot.