SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
BUNUELOS DE ESPINACA (SPINACH FRITTERS)
When I was young, my Argentinean friend often had these South American fritters packed in her school lunch. I was always willing to indulge in as many as she would allow! Eventually her mother started packing extras! I've since lost her recipe, but this one produces the same delightful flavor and texture I relished as a kid. Enjoy for breakfast, lunch, or snack.
Provided by Bake'n'Eat
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined.
- Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
- Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 15.8 g, Cholesterol 63.6 mg, Fat 17.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 301.7 mg, Sugar 1.7 g
SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
TODDLER RECIPE: SWEETCORN & SPINACH FRITTERS
These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning
Provided by Caroline Hire - Food writer
Time 16m
Yield Makes 12 fritters (3 toddler portions or 14 small portions)
Number Of Ingredients 9
Steps:
- Pulse all the ingredients except the oil in a food processor until fairly but not completely smooth.
- Heat a little oil in a frying pan until hot and dollop four spoonfuls of the mixture into the pan leaving space around them. Fry for just under 1 min on each side until lightly golden. When you flip the fritter, flatten with a spatula to ensure even cooking the whole way through. Cook in three batches, placing the cooked fritters on a plate covered with kitchen roll. Serve warm.
- You can freeze any fritters you don't need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.
Nutrition Facts : Calories 151 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
MUSHROOM, BULGUR, SPINACH AND TURKEY FRITTERS WITH YOGURT SAUCE
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami Tamimi.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield About 18 patties, serving 4 to 6
Number Of Ingredients 21
Steps:
- In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.
- Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture.
- In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.
- Meanwhile mix together the ingredients for the yogurt sauce.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH PAKORA (FRITTERS)
Fritters or pakoras are considered the most readily available snack any time of the day. It is a treat especially in cold rainy weather when the aroma of fried dough and vegetables is very comforting. These can be made in advance and frozen. Warm in a 350 degreeF oven before serving. Makes 40-45 pieces. This is from Kusum's book 'Recipes with a Spice - Indian cuisine for balanced nutrition'.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 40 pieces
Number Of Ingredients 13
Steps:
- Sift the gram flour.
- Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
- Cover and let it stand for ½ hour.
- Sprinkle little water if needed.
- (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
- (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
- Heat the oil in a deep skillet or wok on medium to high heat.
- For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
- Put the'pakoras' in a single layer in the skillet.
- Fry, turning them with a slotted flat spatula, until all sides become golden brown.
- (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
- Fry all the'pakoras' this way.
- Serve hot with any chutney.
- Variation: Add 1 cup corn kernels to the mixture for extra crispness.
- May also add ½ teaspoon baking soda to ensure softness.
BEEF AND SPINACH FRITTERS
Based on a recipe from an article in Bon Appetit's May 1985 issues called "The Exciting Flavors of Tunisia" by Copeland Marks.
Provided by mersaydees
Categories Meat
Time 40m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Moisten bread with water; squeeze dry. Chop finely and set aside.
- Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
- In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
- Shape into 14 patties (about 1/2 cup each).
- Dredge in flour, shaking off excess.
- Heat oil in heavy large skillet over medium-high heat.
- Add patties and fry until crisp on outside and cooked through.
- Serve immediately.
Nutrition Facts : Calories 547.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 74.3, Sodium 1403.7, Carbohydrate 75.5, Fiber 4.3, Sugar 6.6, Protein 25.1
RICOTTA & SPINACH FRITTERS
This recipe was created when I was trying to think of something to use my leftover ricotta cheese and spinach mixture from the previous day.
Provided by Jennifer Bass
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- 1. Using a medium sized skillet, fill about 1/4 with extra-virgin olive oil and let heat on medium-high heat.
- 2. In a medium sized bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the chopped tomatoes.
- 3. Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Make cheese mixture into 2-inch balls and gently pat down to a "patty"; dip the fritter into the Italian bread crumbs then dip into egg mixture. Dip the fritter into the Panko crumbs. Repeat until all tomato slices are breaded. (For better results with the fritter staying together, you may want to put these in the freezer for 10-15 minutes before doing any further).
- 4. Preheat oven to 350 degrees.
- 5. Place three to four fritters into the oil and fry for 1 to 2 minutes and gently turn over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
- 6. Place fritters on a baking sheet sprayed lightly with non-stick cooking spray. Bake for 15 minutes or until heated through.
SPINACH AND CHICKPEA FRITTERS
This recipe by Young Sun Huh was posted in the Food Network Magazine. I contains chickpea flour available at Middle Eastern, Indian or health-food stores. or you can just use all purpose flour. Great served with Mango chutney.
Provided by Pat Duran
Categories Other Appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
- 2. Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
- 3. Transfer with a slotted spoon to a paper-towel lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.
PARMESAN SPINACH & RICE FRITTERS
Make and share this Parmesan Spinach & Rice Fritters recipe from Food.com.
Provided by reddi sketti
Categories White Rice
Time 25m
Yield 36 Fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat defryer to 365°F.
- Squeeze the water out of the spinach.
- Mix all the ingredients well.
- Add more flour, if needed, untill mixture will hold together on a spoon.
- Carefully, drop spoonful sized balls into hot oil.
- Fry until golden brown.
ISRAELI SPINACH FRITTERS
Make and share this Israeli Spinach Fritters recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 24 latkes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 44.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 17.6, Sodium 39.1, Carbohydrate 7.9, Fiber 1.6, Sugar 0.9, Protein 2.5
SPINACH FRITTERS
Steps:
- Trim stems from spinach and wash. Steam spinach in a large pot until wilted. Cool, and chop with a knife.Drain chopped spinach well. in a large mixing bowl, combine chopped spinach, eggs and breadcrumbs, use enough breadcrumbs so it will form into patties. Form the patties with your hands, and fry in the oil at a medium heat, turning as necessary until golden brown. Drain on paper towels,sprinkle lightly with salt if desired, serve hot with a dollop of sour cream and a sprinkle of grated cheese.
SPINACH-AND-DATE FRITTERS
Provided by Christine Muhlke
Categories appetizer
Time 40m
Yield Makes 24 fritters
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 5 grams, TransFat 0 grams
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