Okay, I’ll own up to it. My kids are basically me. It’s not that I’ve ever been keen on vegetables, especially spinach. Not even Popeye could persuade me to try them. I’ve been picky since I was little, but since I tasted these spinach fritters, they’ve never been far from my shopping basket. I’m hooked. I’ve even tested them on more discerning palates: my younger cousins love them. We’ve got their definite stamp of approval.
As a health journalist, I know spinach isn’t short of benefits: they’re an excellent source of iron, they strengthen bones (because they’re high in calcium, magnesium and vitamin K), they protect the heart and even support brain health, because, as many may not realise, they’re rich in folic acid, vitamin E and antioxidants. In short, they’ve got everything. And now, thanks to this wonderfully simple and delicious recipe, you’ll get even the most picky eaters to devour them as soon as they’re on the plate. If you’re tempted by these spinach fritters you’ll discover below, you’ll also enjoy spinach muffins, a spinach and pine nut tart, or any of these savoury fritter recipes.
Spinach Fritters recipe
The best thing about this spinach fritters recipe is that it’s one of those that your grandma could easily rustle up. Tasting of tradition, care and home. And with a fairly simple method, it yields plenty of portions. When friends come round I usually make it, because it’s always a hit. And at the latest family gathering, even the little ones were going back for seconds.
To prepare it, as you’ll see, you don’t need anything overly complicated. It’s made with ingredients you’re sure to have at home.
Ingredients
- A bunch of spinach (about 300 g)
- One egg
- 50 ml milk or plant-based milk
- 150 g plain flour
- Salt and pepper
- Oil (for frying)
Preparation
All set? Great! Then I’ll tell you, step by step, how to prepare these spinach fritters that Popeye would have wished he had on hand when Olive Oyl was in trouble.
- Wash the spinach well and chop it into small pieces, including the stems. Here you use everything! Then place it in a bowl and sprinkle with salt. Mix with your hands and leave it to rest a few minutes so it releases a little moisture.
- Add to the bowl the milk or plant-based milk of your choice, the egg, the flour and a pinch of pepper. Mix everything well until you have a creamy, smooth batter.
- Now to shape the fritters. I recommend using a teaspoon to handle the mixture, because it’s quite sticky. What I do is heat the oil in a pan, and with the spoon, scoop a portion of the batter and drop it into the hot oil.
- Cook until the fritters are golden on both sides.
- Once cooked, remove the fritters from the oil and place them on kitchen paper to absorb the excess fat.
- Serve with a salad or your preferred accompaniment.
If you have leftover batter, you can freeze it for later use.
The master touch: faux aioli
This recipe, as it stands, is exquisite. But I’ve discovered that to make it truly shine it benefits from a sauce we often make at home: faux aioli. It’s very simple and takes the spinach fritters to the next level. To make it you’ll need:
Ingredients
- 100 ml of oil (sunflower or mild olive oil)
- 50 ml of milk (plant-based if you prefer)
- 1 small garlic clove
- Salt and pepper to taste
Step by step
- Peel the garlic clove and chop it into small pieces so it blends better into the mixture.
- In the hand blender jug, add the milk first and then the oil. This order is important for the emulsion to work correctly.
- Lower the blender to the bottom of the jug and switch it on without moving it. Keep it there for a few seconds until the mixture begins to emulsify and thicken.
- When the mixture has a creamy texture, add the chopped garlic, a pinch of salt and pepper to taste. Continue blending, this time moving the blender gently up and down until fully integrated.
- If you want it thicker, add a little more oil and keep blending. If you prefer it lighter, add a few drops of milk and mix again.
Serve your faux aioli with the spinach fritters… and enjoy!
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