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Source of fiber and vitamin A
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried spinach cornmeal fritters has 218 calories. It contains 23.8 g of carbs, 5.1 g of protein, 11.8 g of fat and 3.2 g of fiber. Its 198 µg of Vitamin K covers 165% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
218
KCAL / 100G
Carbs
23.8g
· 9% DV
Protein
5.1g
· 10% DV
Fat
11.8g
· 15% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 9% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 11.8 g | 15% |
| Saturated fat | 1.65 g | 8% |
| Trans fat | 0.04 g | |
| Sodium | 356 mg | 15% |
| Total carbohydrate | 23.8 g | 9% |
| Fiber | 3.2 g | 11% |
| Protein | 5.1 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 75 g | 164 kcal |
| 1 piece (mini) | 35 g | 76 kcal |
| 1 piece (small) | 50 g | 109 kcal |
| 100 g | 100 g | 218 kcal |
| 2 piece (medium) | 100 g | 218 kcal |
| 1 piece (large) | 120 g | 262 kcal |
| 3 piece (large) | 150 g | 327 kcal |
| 1 serving (double) | 180 g | 392 kcal |
| 1 serving (extra large) | 250 g | 545 kcal |
Calculated from 218 calories per 100 g.
Fried spinach cornmeal fritters are savory patties made by combining chopped spinach with cornmeal and ingredients that help bind the mixture, then frying it. Recipes often include egg, onion, and seasonings, though the exact ingredients and texture vary.
To make fried spinach cornmeal fritters, chop the spinach and remove excess moisture, then mix it with cornmeal and the binding ingredients. Drop small portions into hot oil and cook until browned on both sides; frying in batches helps them cook evenly.
Fried spinach cornmeal fritters usually fall apart when the mixture is too wet or does not hold together well. Squeeze excess liquid from the spinach, add cornmeal gradually until the mixture is thick, and let each fritter set on one side before turning it.
Yes, frozen spinach works in fried spinach cornmeal fritters. Thaw it completely and squeeze out as much water as possible before mixing it with the cornmeal; excess moisture can make the batter loose and the fritters difficult to turn.
Yes, fried spinach cornmeal fritters can be baked, although they may not become as crisp as pan-fried ones. Arrange small portions on a lined tray, brush them lightly with oil, and make sure the spinach mixture is not watery before baking.
Fine or medium-ground cornmeal is usually easiest to mix into fried spinach cornmeal fritters. Coarser cornmeal gives the fritters a more noticeable grainy texture and may need extra time to absorb moisture, so let the mixture rest briefly before cooking.
Yogurt-based dips pair well with fried spinach cornmeal fritters because their cool, tangy taste balances the fried crust. Plain or garlic yogurt are easy options; serve the dip on the side to keep the fritters crisp.
To keep fried spinach cornmeal fritters crisp, squeeze the spinach dry, avoid crowding the pan, and let cooked fritters drain on a rack rather than stacking them. Serve them soon after frying, since trapped steam softens the crust.
Yes, cooked fried spinach cornmeal fritters can be frozen after they have cooled. Freeze them in a single layer before transferring them to a sealed container, then reheat from frozen in an oven or skillet so the outside can crisp up.
Fried spinach cornmeal fritters are usually thicker, savory portions with a crisp fried exterior and a distinct cornmeal texture. Spinach pancakes are often thinner and softer, with a batter designed to spread across the pan; recipes for both vary by region.
Vitamins
Vitamin K
198µg · 165% DV
Vitamin A
220µg · 24% DV
Folate
74µg · 19% DV
Vitamin E
2.3mg · 15% DV
Minerals
Manganese
0.47mg · 20% DV
Selenium
11µg · 20% DV
Copper
0.16mg · 18% DV
Phosphorus
112mg · 16% DV
Sodium
356mg · 15% DV
Potassium ⭐
342mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 218 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried spinach cornmeal fritters are a Turkish home-style take on mücver: chopped spinach is mixed with cornmeal and egg to make a savoury batter, then fried in small portions. Unlike the familiar courgette version, cornmeal gives these fritters their own grainy texture and mild, sweet-corn flavour.
They are crisp around the edges and tender inside, and are often served warm with yoghurt as a side dish or part of a shared spread. For English-speaking cooks elsewhere, they work well as a light lunch with salad, or as a savoury snack. Spinach contributes fibre and vitamin A, while frying makes the oil part of the dish’s nutritional profile. For a lighter result, use just enough oil to brown them in a non-stick pan and serve with plain yoghurt.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.65g
MONOUNSATURATED
5.12g
POLYUNSATURATED
3.28g
Omega 6:3 ratio 25.8:1
Above the ideal 4:1 (25.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.