Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
226K 4.3/5 based on 15 reviews
Last modified on: May 20th 2015
Keywords for this recipe:For 4 people, you will need:
- 1
1 onion - 2
250 g cooked spinach - 3
2 tablespoons olive oil - 4
1 Egg - 5
150 g chickpea (gram) flour - 6
tarragon - 7
fresh coriander (cilantro) - 8
150 g Greek yoghurt - 9
salt - 10
pepper - Total weight: 755 grams
Change measures:
Times for this recipe
Preparation: 1 hour 33 min.
Cooking: 33 min.
All in all: 2 hours 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour 15 min.
Stage 2 - 3 min.
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.
Stage 3 - 3 min.
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.
Stage 4 - 3 min.
Remove from the heat, add 1 Egg and 150 g chickpea (gram) flour, salt and pepper, mix well...
Stage 5
... until thoroughly and evenly mixed.
Heat oil for deep-fat frying.
Heat oil for deep-fat frying.
Stage 6 - 5 min.
Meanwhile finely chop tarragon and fresh coriander (cilantro) .
Stage 7 - 3 min.
Pour 150 g Greek yoghurt into a bowl, salt lightly, pepper generously, then add the herbs and mix well, preferably with a whisk.
Stage 8 - 2 min.
Scoop up a tablespoon, or ice-cream spoon, of batter...
Stage 9 - 30 min.
... and put to fry in the hot oil.
Stage 10 - 2 min.
Remove when nicely golden, drain thoroughly, and place on absorbant paper.
Stage 11
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.
Use a yoghurt that's thick and slightly sharp like "greek-style" if possible.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 120 10 % | 90 10 % | 810 40 % | 3,380 40 % |
| Per 100 g | 9 4 % | 20 1 % | 10 2 % | 110 5 % | 450 5 % |
| Per person | 20 7 % | 30 3 % | 20 4 % | 200 10 % | 850 10 % |
How much will it cost?
- For 4 people : 2.64 $
- Per person : 0.66 $
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Fish terrine with spinach and tomatoes, Eggs "en cocotte" with spinach, Polenta with spinach and soft-poached egg, Creamy rice with spinach, Thin spinach and potato tart, ... See them all 33
Greek yoghurt
Like these other recipes: Home-made doner kebab, Lebanese-style chickpea salad, Norwegian tartines, Light herb sauce, Tzatziki, ... See them all 7
Chickpea (gram) flour
Like these other recipes: Papadums, ... See them all 1
Olive oil
Like these other recipes: Lebanese Tabbouleh, Thin summer tart "à la grecque", Greek Pesto, Scallops with green asparagus tips and parmesan, Bread with Tomato , ... See them all 505
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