Reviewed: Sep. 23, 2009

This recipe is a good way to do spinach. I would have liked it to be a little more doughy, and a little less spinachy, so next time I will add more flour and maybe another egg. I served mine with goat cheese, which was pretty tasty. :)

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Mara Z

Cooking Level: Beginning

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Reviewed: Jul. 27, 2009

Very good! Took someone's advice and poured into mini muffin tins and added some mild cheddar and garlic powder. Left out nutmeg cause I didn't have any. Awesome. Had them with a little extra salt. Makes about 2 meal-size servings I wanna make this again with onions and feta :D

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gom-nom-nom

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Reviewed: Mar. 9, 2009

Turned out pretty good. Took the advice of others that it was a little bland. So i added garlic powder, cayenne, and a lot of cumin jsut cause i love it. I didn't have any flour either so i used bread crumbs. Came out great, definetly going to make again so i can experiment some more :) Great way to use frozen spinach.

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Spug

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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Reviewed: Jan. 13, 2009

Wonderfull recipie! Here are the changes I made ; added aprox 1/4C. cornmeal, garlic powder, freshly graded parmesan, repaced the paprika with red pepper & used fresh spinach leaves (slightly boiled)... we all loved them!

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lahnalove

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jun. 2, 2008

These were plain, but good. You have to add some sauce. I tried tzatziki sauce and that was good and I tried scheshwaan (sp?) sauce and that was even better. When I eat the rest, I'll try pasta sauce. Good way to eat spinach.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: May 11, 2008

These are a huge favorite at my house. I've added everything from poultry seasoning to onion & garlic powder and it always comes out tasting great. My only gripe (and why it doesn't get 5 stars) is that they don't come out crispy enough to justify all the oil.

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Erin5266

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Mar. 5, 2008

gets soft fast, doesn't stay crispy

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SophiaV

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 13, 2008

I made these more for my toddler to get him to eat veggies. They turned out great and he ate them up like a champ! I would highly recommend it for you moms/dads out there who want to get your kids to eat their greens. A few changes. I made a 1/2 batch first to try. I added Parmesan cheese and garlic powder like others had recommended. For a 1/2 batch, I used 2 eggs with 2 tablespoons of flour. I also added about 2-3 tablespoons of heavy cream. The batter was a little thinner than a pancake batter. Fried them up in olive oil and they turned out great. I would definitely make them again.

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Queenie

Cooking Level: Expert

Home Town: Staten Island, New York, USA

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Reviewed: Dec. 29, 2007

I though these were very bland. I even added garlic salt and feta cheese per other reviews. I'd rather just eat sauted spinach, but I might try them again with more seasoning.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Oct. 24, 2007

I was going to try baking the fritters instead of frying them, to reduce the fat, but the mixture was too runny to make a patty. Instead, I poured the mixture into a muffin tin and baked it at 350 (175C) for about half an hour. It came out great and I would definitely make it again. I also added celery salt and some dill. I'm giving the recipe four stars because it was a great idea and a good base.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 13, 2007

I didn't have any paprika, so I just used Lowry's seasoning, pepper and garlic powder instead. I also added parmesan cheese. They were pretty good, but really salty tasting. I think the combo of cheese and Lowry's was too much. We will try these again....I will omit any salty seasoning, stick with the cheese and add some minced garlic. I will update if we try these again.

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TAMIGLEM

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Reviewed: May 25, 2007

I used egg whites to eliminate a lot of fat and cholesterol and added a few tablespoons of nutritional yeast to the mix for flavor. These didn't really get crispy but were more like potato pancakes, which was fine. The flavor was good, but would have been pretty bland without the nutritional yeast.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Apr. 20, 2007

I found these to be very bland. I gave it 3 stars b/c it might be salvaged with more spices.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 14, 2007

I've made these twice - once as per recipe & once with the added parm & garlic as others suggested. Both times I found them completely inedible. My 5 year old gagged on them.

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Tony's Mama

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Reviewed: Dec. 4, 2006

Terrible. I followed the recipe & my family spit it out & asked for bread.

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Amy

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Reviewed: Nov. 24, 2006

It needed a bit more flavor otherwise all you taste was the spinach, but all around a very easy recipe. It went over well with my family.

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PORTIA25

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Reviewed: Nov. 24, 2006

We found these pleasant, if a little boring. I added garlic and parmesan cheese and put sour cream on top. They could still use a little jazzing up and next time I may try the feta tip or else make them spicy.

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Rachel

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Oct. 8, 2006

This was great! I added a few more eggs and mixed in some parmesan and feta cheese for flavor. The feta really made the recipe for me. My husband and vegetarian friends loved them. I want to make them again soon!

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AMEE16

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Jul. 11, 2006

If you want the pancakes to brown nicely, use a non-stick pan and make sure the bottom is coated in the olive oil. I love my expensive stainless steel frying pans, and they're great for most things, but these brown much better in my fifteen-dollar non-stick pan.

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8IVY

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Reviewed: May 24, 2006

I add garlic, onion, and parmesan cheese to the original ingredients, and I add two more eggs. With the changes, these are FANTASTIC! All of the picky vegetable-eaters in my home love them.

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MTFBWY

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