Bunuelos de Espinaca

Argentinean spinach fritters.

Total time: 60 minutes
Servings: 8

Ingredients

• 1 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground nutmeg
• salt and pepper
• 450g fresh baby spinach, chopped and steamed
• 3/4 small onion, finely chopped
• 3/4 cup milk
• 3 eggs, beaten
• oil for frying (liquid coconut oil recommended)

Directions

1. Chop spinach, then steam over boiling water for 4-5 minutes until fully wilted.
2. Mix spinach and onion together in a bowl. Add milk and eggs. Mix well.
3. In a separate bowl, whisk flour, baking powder, nutmeg, salt, and pepper together.
4. Stir flour mixture into spinach mixture until batter is evenly combined.
5. Heat about 1 inch of oil in a large, deep frying pan over low-medium heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
6. Drop batter (about 1 tablespoon per fritter), into the hot oil. Fry until outside edges of fritters are golden brown (3 – 4 minutes per side). Remove fritters with a slotted spoon and drain on paper towel. Repeat with remaining batter, adding more oil and adjusting oil temperature as needed.
7. Serve with tzatziki sauce and chimichurri.

Family Ratings

• Mama: 4/5, very good as an appetizer!
• Papa: 3.5/5, somewhat bland but the coconut oil adds a nice flavor
• Girlie: 2/5 by themselves, but 4/5 when served with tzatziki sauce
• TW: 2.5/5 by themselves, 4/5 when served with tzatziki sauce or chimichurri

Original recipe: http://allrecipes.com/recipe/236662/bunuelos-de-espinaca-spinach-fritters/