The switch back to Paleo the past 2 weeks has been a little bumpy in the home-cooked department. Eggs for breakfast? Check. Salad with chicken for lunch? No problem. Get home and am ravenously hungry and down almost an entire bag of chips? …Yeah. That happens a lot, actually.
And then on Thursday morning at about 4AM I woke up with something that REALLY needed to get out of my body RIGHT NOW, if you know what I mean. I spent the next several hours running back and forth from the bathroom (I miraculously managed to make it to a WOD in the middle of all this, thinking Surely this is out of my system by now, how much more could there be?) and ended up staying home from work because, well, that just wasn’t a process I wanted to continue in a public bathroom.
So Thursday night I was a little weary when it came to what we should have for dinner. Our CSA box the past 2 weeks has been filled to the brim with spinach, and punctuated with a handful of funky little garlic scape twists. So I thought I would try to make some fritters–no crazy ingredients, but still hopefully enough gumption to help replenish my defeated system.
Fritters are so easy to make, and you can pretty much make them out of anything. I have made kale fritters, onion and red pepper fritters, and basil fritters before, all with great success. To make a fritter, you coarsely chop whatever you’re using, lightly cook it, then add it to a bowl with egg, flour (or, in our case, almond flour), and spices. Then you deep fry it, which we used coconut oil for. So here is the recipe for spinach + garlic scape fritters, but really you can get creative and use whatever you want. These were surprisingly filling–2 fritters made for a great light meal, even for The BF who is the hungriest person I’ve ever known. They would also be great topped with a fried egg.
Spinach + Garlic Scape Fritters (Paleo, Gluten-Free, Grain-Free)
(Note* ~1 cup of raw, lightly packed spinach will yield 1 fritter, so you can scale this however you want)
4 cups raw spinach, with stems removed, coarsely chopped
1 garlic scape, finely chopped
1/2 cup almond flour
Salt & pepper, to taste (I used about 1/2 tablespoon salt and a few shakes of pepper)
2 cups coconut oil for frying
1. Lightly steam the spinach for about 1 minute. It should be wilted but not too mushy.
2. Immediately move spinach from the hot pan and into a large mixing bowl. Mix in the raw garlic scape, salt, and pepper.
3. Add the egg and gently mix until all ingredients are combined.
4. Slowly begin to add the almond flour. The exact amount you need will vary slightly–you want to add enough that the ingredients stick together firmly but not so much that they crumble. If you add too much flour, just add a little bit of water to get back to the right consistency.
5. Pour the coconut oil into a small pan and turn the heat to High. We use a small cast iron skillet but anything will work. The smaller the pan, the less oil you will have to use to fill it up. You want at least 1/2 inch of oil covering the bottom.
6. As the oil is heating, use your hands to form the spinach mixture into small patties.
7. Test the oil by dropping in a tiny bit of batter. If the oil is ready, the batter will fizzle and sputter.
8. Using tongs or a spatula, very carefully place the fritters into the oil. When the bottom side is golden brown (this will take 1-2 minutes), flip onto the other side for another couple of minutes.
9. Carefully remove from oil and place on a paper towel to catch the extra oil. Let cool for a few minutes before serving.
PS–I made this again last night but accidentally used falafel mix instead of almond flour (we don’t really label things at our house) and it turned out AMAZING… so, you could try that too if you want!