Best Beef And Spinach Fritters Recipes

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

ISRAELI SPINACH FRITTERS

Steps:

• Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
• Squeeze out liquid.
• Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
• Mix well.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven all pancakes are fried.
• Drain on paper towels.

SPINACH-AND-DATE FRITTERS

Steps:

• Bring a large pot of water to a boil and add the spinach. Cook until thoroughly wilted, then drain well in a colander and cool.
• Squeeze out as much water as possible and transfer spinach to a cutting board. Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves. When the spinach has a mashed appearance, chop coarsely. Transfer to a large bowl. Add the eggs and mix well. Stir in the salt, pepper, ginger and cinnamon.
• Using a food processor, or by hand, finely chop the dates and currants. Add to the spinach mixture and stir until blended. Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes. The mixture should be thick enough to shape into balls about 1 1/4 inches in diameter. If necessary, add more bread crumbs to obtain the right consistency. Make 24 balls.
• Place a wide, deep pan over medium heat and add enough oil to come about 1 1/2 inches up the side of the pan. Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.
• When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off. Place the ball in the oil. It should begin to fry immediately, turning light golden brown in 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining balls and batter, adjusting heat as necessary. Dust with confectioners' sugar and serve hot.