Buñuelos de Espinaca – Spinach Fritters

Buñuelos de Espinaca - Spinach Fritters

You might have a hard time finding buñuelos de espinaca on the menus of restaurants in Argentina but once in a while, for some, they can be part of a lunch or dinner or, simply act as a savory snack to kill the hunger. If you know someone who hates spinach, give them a taste of these and I’m sure they will change their mind.

Buñuelos de Espinaca (Spinach Fritters) Recipe

Note: Although this recipe produces good fritters, I’m still trying to work out the kinks in order to make them a bit lighter in texture.

1 package frozen spinach; 400 grams (14 oz.) or roughly one packed cup
1/2 tennis ball size onion; finely chopped
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup flour
1/2 cup milk
1 egg, beaten
few grinds of black pepper
oil for frying

Defrost spinach and press out as much water as possible. Mix dry ingredients together in one bowl. In a large bowl toss spinach and onion together. Next add milk and egg to spinach, mix well. Finally, mix in the dry ingredients.

In a large deep frying pan or sauce pan, add a little over a half inch of oil. (Be sure to use a pan deep enough to prevent oil from splattering over the edge!) Heat oil up to 350º F (176º C) or hot enough so that if you dip the tip of a toothpick in the oil, bubbles will form rapidly. With two metal soup spoons, use one to scoop up dollops–a little larger than the spoon size–of the spinach batter and the other to scrap them off into the oil. Fry in small batches. After a couple minutes, flip and cook for the same amount of time. They should be ready when the outer part starts to turn golden. Drain on towels and serve warm.

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9 Comment(s)

  1. mix the spinach with cooked rice, it improves the texture and flavor.

    Luciano | Jun 25, 2009 | Reply

  2. Will have to try that, thanks!

    Asado Argentina | Jun 25, 2009 | Reply

  3. Your fritters look very tasty! When my boyfriend’s mom makes them, they tend to have less spinach and more batter/flour. I’m all for veggies, but maybe a little less spinach might help?

    Katie | Jun 28, 2009 | Reply

  4. @Katie: Perhaps, I’ll have to give it a try :) I know someone else who uses more batter but haven’t been able to get the recipe yet.

    Asado Argentina | Jun 30, 2009 | Reply

  5. Ditto on the batter. I’d be hurting for more batter than that, but that’s just me. I like that sort of stuff. Rice could be very interesting, too.

    I need to learn how to cook (beyond Stove Top).

    Cory | Jul 2, 2009 | Reply

  6. Hello, for a ligther texture I add Ricotta and for flavor grated cheese.
    Also I add nutmeg.

    Fernando Muscolo | Sep 27, 2009 | Reply

  7. I’m going to try these, they look pretty good. They’re kind of similar to whats added to spatnokopia (sp-those greek spinach pies)

    Not having made these, I can’t say for certain how any of this would mesh, but you could try replacing some of the flour with corn starch, and play some with the amt of baking powder. If I want a really light and airy batter thats what I do. Also, replacing some of the milk with a lighter liquid might help (stock maybe?), and beating the eggs to get a frothy texture could help as well.

    Bob | Jan 15, 2010 | Reply

  8. Thanks for the input Bob, I’ll have to give those suggestions a try!

    Asado Argentina | Jan 15, 2010 | Reply

  9. Sour milk, or milk and yoghurt, or even Mendicrim, will react with the baking powder and make them lighter.

    Oh. And add some grated Parmesan. It won’t make them lighter, but you won’t care.

    Vibey | Jul 19, 2010 | Reply

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