I’ve been making these chicken and spinach fritters on repeat lately, and I’m convinced they’re about to become your new favorite weeknight dinner too! Packed with tender diced chicken breast and loads of fresh spinach, plus a generous helping of parmesan and mozzarella cheese, these crispy little patties are basically everything you want in a meal. They come together in under 30 minutes and are perfect for picky eaters and meal prep alike.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 12 fritters= |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1030-1150
- Protein: 105-120 g
- Fat: 45-55 g
- Carbohydrates: 45-52 g
Ingredients
- 1 lb chicken breast (diced into small 1/4-inch cubes)
- 2 cups spinach (finely chopped and packed)
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup mozzarella cheese
- 1/3 cup parmesan cheese
- 2 garlic cloves (freshly minced)
- 3 tbsp oil
- 1 tsp ground pepper
- 1/2 tsp salt (to taste)
- 2 tbsp scallions
- 1/4 tsp red pepper flakes
- 1/2 tsp fresh lemon zest
Step 1: Prepare Mise en Place and Cook the Spinach
- 1 lb chicken breast
- 2 cups spinach
- 2 garlic cloves
- 2 tbsp scallions
- 1 tbsp oil
Dice the chicken breast into small 1/4-inch cubes and set aside.
Finely chop the spinach and pack it into your measuring cup.
Mince the garlic cloves and chop the scallions.
Heat 1 tablespoon of oil in a large skillet over medium heat, then add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated.
This step is crucial because removing the moisture from the spinach prevents the fritters from becoming soggy.
Step 2: Build the Fritter Batter
- cooked spinach from Step 1
- 1 lb diced chicken breast
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup mozzarella cheese
- 1/3 cup parmesan cheese
- garlic and scallions from Step 1
- 1 tsp ground pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/2 tsp fresh lemon zest
Transfer the cooked spinach to a large mixing bowl and let it cool for 1-2 minutes.
Add the diced chicken, eggs, flour, mozzarella cheese, parmesan cheese, minced garlic, scallions, ground pepper, salt, red pepper flakes, and lemon zest.
Mix gently but thoroughly until all ingredients are evenly distributed and no pockets of flour remain.
The batter should hold together well when scooped but still have a slightly chunky texture from the chicken pieces.
I like to use my hands for this final mixing—you can feel the texture and ensure everything is properly combined without overworking it.
Step 3: Fry the Fritters Until Golden
- fritter batter from Step 2
- 2 tbsp oil
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers.
Using a 2-tablespoon scoop or spoon, carefully drop portions of the batter into the hot oil, spacing them about 2 inches apart.
Immediately flatten each fritter gently with the back of a spatula to create an even thickness of about 1/2 inch, which ensures even cooking throughout.
Fry for 2-3 minutes on the first side until golden brown and crispy, then flip carefully and cook for another 2-3 minutes until the second side is also golden and cooked through.
I recommend working in batches rather than crowding the pan—this prevents the oil temperature from dropping, which keeps your fritters crispy instead of greasy.
Step 4: Finish and Serve
Transfer the finished fritters to a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of ketchup or mayonnaise for dipping.
Quick Chicken and Spinach Fritters
Ingredients
Method
- Dice the chicken breast into small 1/4-inch cubes and set aside. Finely chop the spinach and pack it into your measuring cup. Mince the garlic cloves and chop the scallions. Heat 1 tablespoon of oil in a large skillet over medium heat, then add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated. This step is crucial because removing the moisture from the spinach prevents the fritters from becoming soggy.
- Transfer the cooked spinach to a large mixing bowl and let it cool for 1-2 minutes. Add the diced chicken, eggs, flour, mozzarella cheese, parmesan cheese, minced garlic, scallions, ground pepper, salt, red pepper flakes, and lemon zest. Mix gently but thoroughly until all ingredients are evenly distributed and no pockets of flour remain. The batter should hold together well when scooped but still have a slightly chunky texture from the chicken pieces. I like to use my hands for this final mixing—you can feel the texture and ensure everything is properly combined without overworking it.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Using a 2-tablespoon scoop or spoon, carefully drop portions of the batter into the hot oil, spacing them about 2 inches apart. Immediately flatten each fritter gently with the back of a spatula to create an even thickness of about 1/2 inch, which ensures even cooking throughout. Fry for 2-3 minutes on the first side until golden brown and crispy, then flip carefully and cook for another 2-3 minutes until the second side is also golden and cooked through. I recommend working in batches rather than crowding the pan—this prevents the oil temperature from dropping, which keeps your fritters crispy instead of greasy.
- Transfer the finished fritters to a paper towel-lined plate to drain any excess oil. Serve warm with your choice of ketchup or mayonnaise for dipping.