Start by thoroughly rinsing 4 cups of fresh spinach and chopping it finely. Set aside to drain any excess water; the bright green, slightly wilted leaves will give the fritters their vibrant color and tender texture.
Warm 2 tablespoons of neutral oil in your frying pan over medium heat. Add the minced garlic and finely chopped shallot, sautéing until fragrant and golden, about 1–2 minutes. The sizzling and aroma will signal they’re ready.
Transfer the sautéed garlic and shallots into a large mixing bowl. Add the chopped spinach, 1 cup of all-purpose flour, a beaten large egg, a teaspoon of salt, and a pinch of black pepper. Mix everything until just combined; the batter should be thick and scoopable. If it feels too dry, stir in a splash of water or milk.
Heat about 1 inch of oil in your frying pan over medium-high heat until shimmering and hot, around 180°C (355°F). To test if the oil is ready, drop a small spoonful of batter—if it bubbles immediately and sizzles, the oil is perfect.
Using a spoon or your hands, shape the batter into small patties about 2 inches in diameter. Carefully place each patty into the hot oil, leaving space between them. Fry for 2–3 minutes on each side, until they are golden brown and crispy with a crackling sound.
Once golden and crispy, use a slotted spatula to transfer the fritters onto a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, maintaining the oil temperature to ensure even frying.
Finish by squeezing fresh lemon juice over the warm fritters for a bright, tangy flavor, if desired. Serve immediately while crispy and fragrant, enjoying the satisfying crunch and vibrant greens.
