Instructions

• Place a large skillet over medium heat and add the oil. When hot, add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through and no longer pink (about 5–7 minutes). Transfer the cooked chicken to a large bowl and set aside.
• In the same skillet over medium heat, add the fresh spinach and cook, stirring, until wilted (about 1–2 minutes). Remove the spinach, let it cool briefly, then squeeze out excess moisture and add the spinach to the bowl with the cooked chicken.
• To the bowl with chicken and spinach add the eggs, flour, mozzarella, parmesan, minced garlic, black pepper, chopped green onion, and salt to taste. Mix thoroughly until the ingredients are combined into a thick fritter mixture.
• Heat a wide skillet or frying pan over medium heat and lightly oil the pan (add a little of the oil if needed to coat the surface).
• For each fritter, scoop about 2 tablespoons of the mixture into the hot pan and gently pat or flatten it to form a small patty about 1/2 inch thick. Do not overcrowd the pan; cook in batches as needed.
• Cook each fritter 2–3 minutes on the first side, until the bottom is golden brown, then flip and cook another 2–3 minutes on the second side until golden and cooked through (ensure there is no raw egg in the center). Add a little more oil to the pan between batches if the pan becomes dry.
• Transfer cooked fritters to a plate lined with paper towels to drain briefly, then serve warm.