Gluten-free spinach and ricotta fritters recipe

Creamy ricotta and tangy goat’s feta make these fritters delicious as a light main meal, appetiser or healthy snack. They are delicious hot out of the pan.  

By Faye James

Fritters are a delicious way to pack more fresh veg into your diet.

The crispy exterior and soft, flavourful interior will entice even the most ardent hater of vegetables to enjoy their wholefoods.

This recipe is great for vegetarians and uses almond meal in place of traditional flour to make it gluten-free.

Ingredients for gluten-free spinach and ricotta fritters

500 g ricotta

1/3 cup goat’s feta

100 g spinach

2 garlic cloves, crushed

2 eggs, beaten

1/3 cup almond meal

salt and pepper to taste

Extra virgin olive oil for frying

Method to make gluten-free spinach and ricotta fritters

Place ricotta, feta, spinach, garlic, eggs and almond meal in a bowl. Season with salt and pepper, and stir to combine.

Preheat the oven to 160°C. Line a baking tray with baking paper to put patties on after frying.

Heat a couple of tablespoons of oil in a frying pan over medium heat. Fry the fritters in batches. Spoon batter into the pan, around two tablespoons for each fritter.

Flatten slightly and cook for around 2–3 minutes each, popping into the warm oven until you’re ready to serve.

This recipe is great served with eggs, avocado or a leafy salad. 

Citro food tip

Almond meal is rich in monounsaturated fats, which are great for heart health. Choose baby spinach leaves for the best flavour! Spinach also has alpha-lipoic acid, which may help lower blood sugar to help people with diabetic peripheral neuropathy. 

Try Faye's plant-based shepherd's pie recipe too

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.