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Lightening up spinach/chickpea fritters

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Have an amazing spinach/chickpea fritter recipe. They are SO tasty, but highly caloric. Is there a way to use less oil, or to bake them so we can enjoy them more often? Hopefully without compromising on taste/texture.

The ingredients are onion, garlic, chickpeas, spinach, matza meal, salt, egg

Thanks so much!

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  1. I only bake my fritters ,felafel,bean or veggie patties and it works well. What I do suggest is to preheat the pan with some oil ( I at times put both course black pepper and kosher salt in the oil) add the patties and turn when brown .I start with high heat and turn it down when I turn the patties . I sometimes mist them when out of the oven with oil and sprinkle them with spices.

    1 Reply
    1. re: scunge

      At what temp do you bake? Thanks!

    2. I set it yesterday at 425 browning the bottom then lower to 325 to 350 .

      1 Reply
      1. re: scunge

        thanks! I'm going to try this!

      2. You might also try replacing the matzoh meal with rice krispies or other puffed rice-type cereal or snack food, so the batter itself if lighter and airier, and beat the egg till foamy, or whip the egg whites and then fold them into the yolk and rest of the ingredients.

        2 Replies
        1. re: greygarious

          agree about whipping the egg whites to incorporate more air.

          anything properly fried doesn't absorb very much oil at all, so it may worthwhile to consider your oil temp or frying technique.

          1. re: hotoynoodle

            you're right about the properly fried/absorption of oil :-)

        2. Care to share more of the recipe? Sounds perfect for my family.

          6 Replies
          1. re: bear

            yeah really, don't be a tease with the recipe - my mom makes a great oven baked spinach fritter, but due to recent marriages etc. I'm looking for a low gluten version (want to be welcoming and all to the new folks).

            1. re: hill food

              for gluten-free, try rice flour or tapioca starch.

              1. re: hotoynoodle

                I've often wondered if dry instant potato flakes might work in some dishes.

            2. re: bear

              It's from Gil Marks' Olive Trees and Honey. I add chickpeas

            3. Chickpeas are very caloric as well… There is definitely a lot to consider here if you want to lighten the dish up other than just the oil

              3 Replies
              1. re: youareabunny

                Not concerned about the chickpeas--so full of fiber and healthy. It's the oil that I'd like to reduce

                1. re: noya

                  You mentioned calories so that is why I brought up the chickpeas.as others have mentioned, if you fry correctly they should not absorb much oil. But if calories are not your issue, and only fat is, then maybe you can spray a sheet pan, and bake them on that, with some more oil spray on top.

                  1. re: youareabunny

                    I did falafel in the oven last year using just a smear of olive oil and a bit of spray, they came out rather crunchy, but not greasy and fairly moist on the inside.

              2. I have never fried my veggie burgers or fritter patties. Make you batter/mixture, i always mash up a portion of the beans really well and use more veggies than anything else. If the mixture is too "loose" to make a patty i chill an hour or two (or overnight) and then i make the patties, press into the bread crumbs, and put on baking sheet sprayed with oil. Baked at 375 about 20min, then flip, bake another 10-15. The outer crumb gets toasty and crisp.
                Or, just cook stovetop in a pan with the nonstick. I have had great success with making a big batch cooked and then wrapping individual patties and freezing

                1 Reply