Best Torrejas De Espinaca Peruvian Vegetable Fritters Recipes

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

Torrejas De Espinaca (Peruvian Vegetable Fritters) image

These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!

Provided by Danica Paz

Categories Vegetable

Time 12m

Yield 14 fritters, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups spinach leaves, trimmed
2 green onions
3 eggs
3 tablespoons flour
2 tablespoons milk
salt & pepper, to taste

Steps:

Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
Julienne green onions, add to bowl.
Scramble eggs with a little milk and rest of ingredients.
Mix egg mixture into vegetables and let sit 5 minutes.
Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
Remove and drain on paper towel.

Nutrition Facts : Calories 87.2, Fat 4.1, SaturatedFat 1.4, Cholesterol 159.7, Sodium 69.4, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 6.1

SPICY VEGETABLE FRITTERS

Spicy Vegetable Fritters image

From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.

Provided by GinnyP

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons oil, plus more for deep-frying
1 cup gram flour (chickpea)
1 teaspoon cumin seed, lightly crushed
1 teaspoon coriander seed, lightly crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ajwain seed, lightly crushed (optional)
1 cup water, approximately
1 lb mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
chutney, for serving

Steps:

Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
(The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
While stirring, gradually pour in enough water to make a batter of coating consistency.
Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
Do not crowd the pan.
Fry until golden brown, 2 to 3 minutes.
Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.

ROOT VEGETABLE FRITTERS

Root Vegetable Fritters image

These are very tasty and lend themselves to be played around with. I have done them as per the recipe but added garlic salt and Tabasco, also left out the parsley and cheese and put in fresh chopped coriander and had with chili jam. Play around with them please. You may even get the kids to eat veggies and serve them with tomato ketchup. They are a Donna Hay recipe.

Provided by Latchy

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup plain flour (all purpose)
3 eggs, lightly beaten
1 cup grated parsnip
1 cup grated carrot
3 1/2 cups grated sweet potatoes
1/2 cup grated parmesan cheese
2 tablespoons finely chopped flat leaf parsley
sea salt
cracked pepper
olive oil (for cooking) or vegetable oil (for cooking)
200 g soft fresh goat cheese or 200 g fresh ricotta cheese

Steps:

Place the flour in a bowl. Add the eggs and whisk until combined and smooth. Add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
Heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
Flatten the mixture and cook for 2-3 minutes each side until golden. Repeat with the remaining mixture.
Sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.

Nutrition Facts : Calories 437.4, Fat 18.1, SaturatedFat 10.7, Cholesterol 173.5, Sodium 519.5, Carbohydrate 45.7, Fiber 6.5, Sugar 8.7, Protein 23

VEGETABLE FRITTERS

Vegetable Fritters image

Make and share this Vegetable Fritters recipe from Food.com.

Provided by Maryland Jim

Categories Vegetable

Time 40m

Yield 18 fritters

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
2 tablespoons oil
1 cup of grated carrot
1/2 cup grated zucchini
2 green onions, sliced

Steps:

Combine flour, baking powder, slat, and pepper. In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion. Stir the wet ingredients into the dry until just combined.
Heat 1 tablespoon of oil in a skillet. Pour the batter by tablespoons into the hot oil. Cook until golden, about 2 minutes on each side. Add the remaining oil to the skillet as needed. Drain on paper towel.