Preparation | Cooking | Start to finish |
---|---|---|
1 hour 33 min. | 33 min. | 2 hours 6 min. |
1 | Chop 1 onion. Prepare 250 g cooked spinach. This is fine done the day before. | ![]() |
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. | ![]() |
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. | ![]() |
4 | Remove from the heat, add 1 Egg and 150 g chickpea (gram) flour, salt and pepper, mix well... | ![]() |
5 | ... until thoroughly and evenly mixed. Heat oil for deep-fat frying. | ![]() |
6 | Meanwhile finely chop tarragon and fresh coriander (cilantro) . | ![]() |
7 | Pour 150 g Greek yoghurt into a bowl, salt lightly, pepper generously, then add the herbs and mix well, preferably with a whisk. | ![]() |
8 | Scoop up a tablespoon, or ice-cream spoon, of batter... | ![]() |
9 | ... and put to fry in the hot oil. | ![]() |
10 | Remove when nicely golden, drain thoroughly, and place on absorbant paper. | ![]() |
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. | ![]() |