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Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
251 K 4.3/5 (15 reviews)515536
Last modified on: May 20th 2015
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
Times for this recipe
Preparation
1 hour 35 min.
Cooking
35 min.
All in all
2 hours 6 min.
When should you start or finish this recipe?
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 | 73 RDI=112 % | 117 RDI=44 % | 93 RDI=128 % | 807 RDI=40 % | 3,382 RDI: 40 % |
| Per 100 g | 9 RDI=15 % | 15 RDI=6 % | 12 RDI=17 % | 106 RDI=5 % | 448 RDI: 5 % |
| Per person | 18 RDI=28 % | 29 RDI=11 % | 23 RDI=32 % | 201 RDI=10 % | 845 RDI: 10 % |
How much will it cost?
- For 4 people : 2.40 €
- Per person : 0.60 €
Change currency:
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: Spinach parmentier, Scrambled eggs with butter-fried bread and fresh spinach, Eggs "en cocotte" with spinach, Feta and spinach brik pie, Eggs Florentine, ... See them all 36
Greek yoghurt
Like these other recipes: Tzatziki, Light herb sauce, Home-made doner kebab, Lebanese-style chickpea salad, Cretan-style salmon , ... See them all 7
Chickpea (gram) flour
Like these other recipes: Papadums, ... See them all 1
Olive oil
Like these other recipes: Kalamata Salad, Algerian brik rolls, Pan bagnat, Sea bass with coriander cream en papillote, Sliced veal with leeks and mushrooms, ... See them all 562
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