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.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

238 calories; protein 6.2g; carbohydrates 15.8g; fat 17.2g; cholesterol 63.6mg; sodium 301.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
09/02/2016
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 really yummy! I used fresh chard that I blanched. To make preparation easier I chopped the onion and steamed chard together in my food processor. Make sure to get them nice and brown they are so good when crispy. I am planning to try them with lemon squeezed on top. YUM! Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/02/2016
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 really yummy! I used fresh chard that I blanched. To make preparation easier I chopped the onion and steamed chard together in my food processor. Make sure to get them nice and brown they are so good when crispy. I am planning to try them with lemon squeezed on top. YUM! Read More
(2)
Rating: 5 stars
02/05/2015
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
(1)
Rating: 4 stars
09/24/2019
Delicious light and fluffy texture. I would just change the amount of onion. Read More
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Rating: 5 stars
01/11/2019
Absolutely delicious - light and full of spinach! I used half coconut oil and vegetable oil this made them really light. I wanted to make Indian spinach pakora / pakoda but did not have chickpea flour so I was excited to try this recipe using some curry powder instead of nutmeg plus some chilli flakes - it was amazing! Read More
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