1. Prepare the Spinach: Bring a pot of salted water to a boil. Add fresh spinach and cook for 30-60 seconds until wilted. Immediately transfer to an ice bath to stop cooking and preserve color.

2. Squeeze Out Excess Water: Once cool, squeeze handfuls of spinach to remove as much water as possible. This is crucial for crispiness. Pat dry with a towel if needed.

3. Chop the Spinach: Finely chop the squeezed spinach with a knife or pulse in a food processor until finely chopped but not paste.

4. Combine Ingredients: In a large bowl, mix chopped spinach, egg, flour, Parmesan, garlic powder, onion powder, salt, pepper, and optional herbs or red pepper flakes.

5. Mix Thoroughly: Combine until mixture holds together. If too wet, add more flour 1 tablespoon at a time. If too dry, add a splash of water.

6. Form the Fritters: Scoop about 2 tablespoons of mixture and shape into patties about 2-3 inches wide and 1/2 inch thick.

7. Heat the Oil: In a large non-stick skillet, heat oil over medium heat until shimmering (about 1/4 inch deep).

8. Pan-Fry the Fritters: Cook in batches, placing fritters in a single layer without crowding. Fry 3-4 minutes per side until golden brown and crispy.

9. Drain and Serve: Transfer to paper towel-lined plate to absorb excess oil. Serve hot with preferred dipping sauce.