Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
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For 4 people, you will need:
Nutritional information:
Whole recipe
Calories
707
35%
Proteins
31g
12%
Carbohydrates
52g
5%
Fats
42g
6%
Per 100 g
Calories
96
5%
Proteins
4g
2%
Carbohydrates
7g
1%
Fats
6g
1%
Per person
Calories
176
9%
Proteins
7g
3%
Carbohydrates
12g
1%
Fats
10g
2%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 33 min.
Cooking : 33 min.
Start to finish : 2 hours 6 min.
Cooking : 33 min.
Start to finish : 2 hours 6 min.
Preservation : Several days in the fridge, covered by a plastic film.
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Step by step recipe:
 | |
Pour 2 tablespoons olive oil into a pan over medium heat, and when hot add the chopped onion, salt and pepper and cook 2 or 3 minutes. |  |
Turn down the heat and add the spinach. Stir well for 2 or 3 minutes, mostly to separate the spinach which has a tendancy to clump together during preparation. |  |
Remove from the heat, add 1 egg and 150 g chickpea (gram) flour, salt and pepper, mix well... |  |
... until thoroughly and evenly mixed. Heat oil for deep-fat frying. |  |
 | |
Pour 1 small pot (150 ml, 5 fl.oz) plain yogurt into a bowl, salt lightly, pepper generously, then add the herbs and mix well, preferably with a whisk. |  |
Scoop up a tablespoon, or ice-cream spoon, of batter... |  |
... and put to fry in the hot oil. |  |
Remove when nicely golden, drain thoroughly, and place on absorbant paper. |  |
Serve without delay, while hot. Place both dishes in the centre of the table where everyone can help themselves to fritters and dip them in the dressing. |  |
Remarks:
If you can't find chickpea (gram) flour, never mind, just use normal flour, and add a little curry powder to retain the Indian feel.Use a yoghurt that's thick and slightly sharp like "greek-style" if possible.
Source:
Home made.Last modified on: March 18th 2013
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