Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Spinach fritters

Spinach fritters

This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.

154,5365/5

Grade this recipe :

Last modified on: May 20th 2015

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 33 min.33 min.2 hours 6 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
1 hour 15 min.
Spinach fritters : Photo of step #1 Chop 1 onion.

Prepare 250 g cooked spinach. This is fine done the day before.
Stage 2
3 min.
Spinach fritters : Photo of step #2 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.
Spinach fritters : Photo of step #3 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.
Spinach fritters : Photo of step #4 Remove from the heat, add 1 egg and 150 g chickpea (gram) flour, salt and pepper, mix well...
Stage 5
Spinach fritters : Photo of step #5 ... until thoroughly and evenly mixed.

Heat oil for deep-fat frying.
Stage 6
5 min.
Spinach fritters : Photo of step #6 Meanwhile finely chop tarragon and coriander .
Stage 7
3 min.
Spinach fritters : Photo of step #7 Pour 150 g plain yoghurt into a bowl, salt lightly, pepper generously, then add the herbs and mix well, preferably with a whisk.
Stage 8
2 min.
Spinach fritters : Photo of step #8 Scoop up a tablespoon, or ice-cream spoon, of batter...
Stage 9
30 min.
Spinach fritters : Photo of step #9 ... and put to fry in the hot oil.
Stage 10
2 min.
Spinach fritters : Photo of step #10 Remove when nicely golden, drain thoroughly, and place on absorbant paper.
Stage 11
Spinach fritters : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
75677 gr121 gr85 gr
38 %30 %11 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
9910 gr16 gr11 gr
5 %4 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
18819 gr30 gr21 gr
9 %7 %3 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.01 €
Per person : 0.50 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Cooked spinachCooked spinach: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Polenta with spinach and soft-poached egg, Spinach and Comté Loaf, Parcels of fish fillet in spinach, Spinach Croque-monsieur , ... All
Plain yoghurtPlain yoghurt: You can check-out other recipes which use it, like for example: Tzatziki, Cretan-style salmon , Light herb sauce, Home-made doner kebab, ... All
Chickpea (gram) flourChickpea (gram) flour: You can check-out other recipes which use it, like for example: Papadums, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Tahitian style fish, Sea bass with coriander cream en papillote, Tomato and cream cheese terrine, Spicy seafood plancha, ... All

visitors have also looked at

Passion fruit jellies
Passion fruit jellies
Tiramisu
Tiramisu
Chinois
Chinois
Herb olive oil
Herb olive oil
Sugar syrup
Sugar syrup

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page