New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Bunuelos de Espinaca (Spinach Fritters) by Bake'n'Eat

Bunuelos de Espinaca (Spinach Fritters)

Rated as 4.33 out of 5 Stars
10 made it  |  2 reviews   |  2 photos
2

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 238
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined.
  2. Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
  3. Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
You might also like
Skillet Spinach Lasagna

Simple, one-skillet delicious dinner!
Sally's Spinach Mashed Potatoes

So delicious you’ll forget these taters are nutritious, too!
Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing

Drop the cob for Chef John's fresh fritters of corn!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 238 calories; 17.2 15.8 6.2 64 302 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 2
Rate and review
Most helpful
Most positive
Least positive
Newest

I only needed about 3 tbsp. of liquid. I used a combination of soy milk and water. I think they would have been too watery if I added the whole amount of milk the recipe calls for. They came out...

Read more

This was really good. Lighter than air nada great way to let kids to eat spinach! I used fresh spinach and cumin instead of nutmeg.

Read more
More Reviews