Start by roughly chopping the fresh spinach and squeezing out as much moisture as possible—wet greens can make the batter too soggy.
Finely dice the onion and mince the garlic, then sauté them in a teaspoon of oil until fragrant and slightly softened, about 2 minutes. The smell of garlic and onion should fill your kitchen.
In a large bowl, whisk together the beaten eggs, salt, and pepper. This creates your binding mixture.
Add the sautéed onion and garlic to the egg mixture, then fold in the chopped spinach, ensuring everything is evenly combined.
Sprinkle in the flour and gently mix until the batter is moist but holds together. If it feels too wet, add a little more flour; if too thick, a splash of water can loosen it.
Heat a tablespoon of oil in your frying pan over medium heat until shimmering and bubbling slightly—this is your cue to start frying.
Using a large spoon or scoop, portion out about 2-3 inch rounds of batter into the hot pan, gently flattening each to encourage even cooking.
Cook the fritters for 3-4 minutes on each side, until they turn deep golden and crispy around the edges, with a tender inside. You should hear a gentle crackle as they fry.
Carefully flip the fritters with a spatula, ensuring they keep their shape. Adjust heat if they brown too quickly or slowly.
Once golden and crispy, transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil as needed.
Let the fritters rest for a minute, then serve hot with a squeeze of lemon or your favorite dip. Their imperfect shapes and crispy edges make them irresistibly inviting.
