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Lightening up spinach/chickpea fritters

n
noya Aug 10, 2013 05:06 AM

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!

  1. t
    Ttrockwood Aug 11, 2013 06:03 PM

    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
    1. re: Ttrockwood
      n
      noya Aug 12, 2013 10:49 AM

      thanks!!

    2. y
      youareabunny Aug 10, 2013 07:52 PM

      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
        n
        noya Aug 11, 2013 05:39 PM

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

        1. re: noya
          y
          youareabunny Aug 12, 2013 12:13 PM

          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
            hill food Aug 12, 2013 11:46 PM

            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. b
        bear Aug 10, 2013 12:26 PM

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

        6 Replies
        1. re: bear
          hill food Aug 10, 2013 07:08 PM

          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
            hotoynoodle Aug 11, 2013 04:08 AM

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

            1. re: hotoynoodle
              hill food Aug 11, 2013 06:44 PM

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

          2. re: bear
            n
            noya Aug 11, 2013 05:38 PM

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

            1. re: noya
              b
              bear Aug 11, 2013 06:12 PM

              Thanks! I'll check it out.

              1. re: bear
                GretchenS Aug 12, 2013 11:26 AM

                I found it online: http://www.epicurious.com/recipes/foo...

          3. greygarious Aug 10, 2013 12:15 PM

            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
              hotoynoodle Aug 10, 2013 04:35 PM

              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
                n
                noya Aug 11, 2013 05:38 PM

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

            2. s
              scunge Aug 10, 2013 10:25 AM

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

              1 Reply
              1. re: scunge
                n
                noya Aug 11, 2013 05:37 PM

                thanks! I'm going to try this!

              2. s
                scunge Aug 10, 2013 08:33 AM

                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
                  n
                  noya Aug 10, 2013 08:37 AM

                  At what temp do you bake? Thanks!

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