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For Electric Cooperative Members

Perfect for brunch or as an appetizer or side, these tasty fritters are a great way to get more vegetables to the table. Rust came up with the recipe as an alternative to frying. She recommends gluten-free panko (Japanese-style breadcrumbs) as an alternative to cornflakes.

1 package frozen spinach (10 ounces), thawed but not drained
3 eggs
1/2 cup cassava flour
1 teaspoon adobo seasoning
1/8 teaspoon pepper
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup chopped leeks or onions
1/2 cup chopped bell pepper
1 large clove garlic, minced
1/4 cup avocado oil
3/4 cup crushed unsweetened gluten-free cornflakes, plus extra for topping

1. Preheat oven to 350 degrees.

2. In a large bowl, combine spinach, eggs, cassava flour, adobo seasoning and pepper. Add cheeses, onion, bell pepper and garlic and stir until ingredients are evenly mixed.

3. Pour avocado oil onto a 9-by-13-inch sheet pan and tilt to coat the entire bottom and sides. Sprinkle crushed cornflakes over the bottom.

4. Dollop spinach mixture onto sheet pan, pressing gently with a spoon or spatula to spread evenly. Sprinkle additional crushed cornflakes over the top.

5. Bake 35 minutes, until browned. Cool until just warm and cut into squares.

Makes 15 pieces.

January 2023 Recipe Contest