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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