Start by preparing your ingredients: chop the spinach roughly and squeeze out any excess moisture to prevent sogginess.
In a large mixing bowl, whisk the eggs until they become frothy and slightly airy, filling the bowl with a warm aroma.
Add the flour, lemon zest, chili flakes, and a pinch of salt and pepper to the eggs, then stir until just combined into a smooth batter.
Fold in the chopped spinach and minced garlic until evenly coated, creating a thick, textured batter with vibrant green specks.
Heat the oil in a frying pan over medium heat until shimmering and slightly fragrant, about 2 minutes.
Scoop about 2 tablespoons of batter and gently drop it into the hot oil, pressing lightly to flatten the fritter for even browning.
Cook for 2-3 minutes on each side, watching for a golden brown, crispy exterior and tender inside. Flip carefully with a spatula.
Once golden and crisp, transfer the fritters to paper towels to drain excess oil, then repeat with remaining batter.
Finish by squeezing fresh lemon over the hot fritters or sprinkling with flaky sea salt for added brightness and flavor.
Serve the spinach fritters immediately while they’re still crispy and warm, enjoying the tender greens and crispy edges with your favorite sides or dips.
