Bunuelos de Espinaca (Spinach Fritters)
When I was young, my Argentinean friend often had these South American fritters packed in her school lunch. I was always willing to indulge in as many as she would allow! Eventually her mother started packing extras! I've since lost her recipe, but this one produces the same delightful flavor and texture I relished as a kid. Enjoy for breakfast, lunch, or snack.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Note:
Dehydrated minced onion (1 1/2 teaspoons) can be substituted for the raw onion if desired.
I used unrefined virgin coconut oil, which made for lighter fritters that are free from any excess grease that didn't get blotted out.
Due to cutting back on gluten, I used a mixture of regular and brown rice flours with a pinch of xanthan gum for the 3/4 cup flour. This did not affect the texture or taste in my opinion.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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