Start by washing and roughly chopping the spinach, then squeezing out as much moisture as possible using a clean cloth or paper towels. This helps keep the fritters crispy.
In a large mixing bowl, beat the eggs until they’re frothy and slightly bubbly, filling the bowl with a fresh, inviting aroma.
Add a pinch of salt, pepper, and a squeeze of lemon juice to the eggs for a bright flavor boost. Mix well.
Gradually fold in the all-purpose flour, stirring until you get a thick, slightly sticky batter. If it feels too loose, add a touch more flour.
Stir in the chopped spinach, finely chopped onion, and minced garlic, ensuring everything is evenly coated and integrated into the batter.
Heat about 1/4 inch of oil in a frying pan over medium heat until shimmering and slightly crackling when tested with a small spoonful of batter.
Using a spoon or small scoop, gently drop dollops of batter into the hot oil, flattening them slightly with the back of your spatula. Fry in batches, avoiding overcrowding.
Cook each fritter for about 2-3 minutes per side, until they turn a deep golden brown and crispy around the edges. Flip carefully to keep their rustic shape.
Use a spatula to lift the fritters out of the oil and place them on paper towels to drain excess oil, then let them rest for a minute to maintain their crunch.
Serve the fritters hot, with an extra squeeze of lemon if desired, allowing their crispy exterior and tender interior to shine through.
