Crispy spinach and cheese fritters
Spain on a Fork · ♥ 1.1K likes · 12.6K views · 8 min video
Read about spinach in the BrightCulinary Book
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Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large frying pan over medium with two tablespoons of olive oil.
- 1 whole onion
- 3 cloves garlic
Add the finely chopped onion and roughly chopped garlic and mix continuously so they do not brown, 3 to 4 minutes, then turn off the heat.
- 225 g frozen spinach
Put the thawed spinach in a colander over a bowl and push down with the back of a wooden spoon to release the excess water, or squeeze it in a cheesecloth.
Squeezing the water out of the spinach
- 60 g all purpose flour
- 2 g baking powder
Whisk the flour and baking powder together in a large bowl.
- 1 whole egg
- 90 ml sparkling water
Make a well, crack in the egg and whisk, then add the sparkling water and whisk to a smooth batter.
- 120 g shredded cheese
Add the spinach, the cooled onion and garlic, the shredded cheese and the paprika.
Folding in spinach, cheese and paprika
- 1¼ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper and mix well; adjust with more liquid if too thick.
- 60 ml extra virgin olive oil
Heat the same fry pan over medium with 60 ml of olive oil.
Add spoonfuls of batter in a single layer, evenly spaced, pushing down gently, and fry in batches 3 to 4 minutes per side until golden and crispy.
- 2 cloves garlic
- 0.17 g saffron threads
Pound the garlic, saffron threads and a pinch of sea salt in a mortar with a pestle to a paste.
- 5 g Dijon mustard
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
Season with sea salt and black pepper and whisk to a creamy sauce.