Crispy Spinach Fritters Food

CRISPY SPINACH FRITTERS

Steps:

• Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked fritters in it to keep them warm while you fry more batches.
• Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
• Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
• In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp.
• Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches.

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Steps:

• Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
• Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
• Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

CRISPY SPINACH

Steps:

• Separate spinach leaves from stems and wash in plenty of water.
• Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured.
• Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
• Line a colander with absorbent paper and place it close by.
• Heat oil in a wok or deep frying pan till smoking hot.
• Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
• Remove from oil with a slotted spoon and place in the colander.
• Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
• Continue cooking remaining spinach in the same way.
• Serve immediately.