Spinach Fritters

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Servings 4-6

Prep. Time 30 mins

Cooking Time 30 minutes

    • For Fritters :
    • 1 bag Harvest Fresh Spinach
    • ¾ cup self-raising Flour
    • 1 tbsp Baking powder
    • 1 Egg + 1 Egg white
    • 4 Tbsp Unsalted Butter, melted
    • ½ tsp Salt
    • ½ tsp Ground Cumin
    • 2/3 cup Milk
    • 4-6 medium Green Onions, finely sliced
    • 2 Green Chillies, finely sliced (optional)
    • Olive oil, for frying
    • For Lime Crema
    • 1/2 cup Sour cream
    • 2 tsp Lime Juice
    • 1/2 tsp Lime Zest
    • Chili flakes to taste
    • 1/2 Garlic clove, minced
    Put the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth.
    Add the green onion and chili peppers to the batter.
    Put the spinach in a pan with a splash of water, cook until wilted, drain, squeeze dry, then roughly chop and add to the batter.
    Whisk the egg white to soft peaks and carefully fold it in to the batter.
    Pour a little oil into a heavy frying pan and place on medium-high heat.
    For each fritter, ladle two to three tablespoons of batter into the pan and press down gently. they should be about 3” in diameter and 3/8” thick. Cook for a minute on each side, until a nice golden-green colour. Transfer to a paper towel and repeat, adding oil as needed, until all the mixture is used up. Keep the cooked fritters warm.
    Mix all ingredients for the lime crema together in a bowl
    To serve, pile up three fritter per person and place a dollop of lime crema per fritter

    Serve as a side dish to marinated skirt steak, pork chops or smoked fish!
    Try them topped with feta cheese!