Spinach fritters: a healthy and delicious recipe for the first day of school

This is one of those rich, easy and profitable recipes that our grandmothers prepared. It is less and less present in family menus, but we must not lose it! since we all like it, including children. Besides, it is a very good way to continue including vegetables in our children’s diet.

They can be prepared from almost any vegetable, this time they will be spinach. But they could also be Swiss chard, zucchini, carrot, cauliflower, etc.

Ingredients:

• 500g baby spinach
• 1 medium onion (1.5 cups) diced
• 1 tsp olive oil
• 1 tsp butter
• 1 clove of minced garlic
• ½ cup evaporated milk or oat milk
• ½ cup of prepared flour or rice flour
• 2 eggs
• Salt and pepper
• vegetable oil for cooking

preparation:

Wash the spinach. Remove and discard the tip of the stems. Then separate the stems from the leaves and reserve both. Steam the stems for approximately 3 minutes and remove. Then, in the same pot, cook the spinach leaves for 1 minute, remove and let cool to drain them well, as well as the stems. Chop both and reserve. Cook the onion and garlic well with a teaspoon of olive oil and another of butter, in a non-stick frying pan, approximately 10 minutes over medium heat. Place the spinach, onion, milk, flour, eggs, salt and pepper in a bowl, mix well. Preheat a non-stick frying pan over medium-high heat with a little vegetable oil and add the mixture of torrejas, with the help of a spoon so that they are the same size. Cook them on both sides for a couple of minutes and that’s it.

Note: They are perfect to accompany some beans, mashed potatoes, rice, a breakfast sandwich, salads or alone.

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darlings,

Colette Olaechea