Spinach-and-Date Fritters
- Total Time
- 40 minutes
- Rating
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Ingredients
- 8ounces spinach
- 3large eggs, beaten until smooth
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- ½teaspoon ground ginger
- ¼teaspoon ground cinnamon
- 4ounces (about 20 medium) pitted dates
- 2ounces (scant ½ cup) currants
- ½cup fine dry bread crumbs, or more as needed
- Vegetable oil, for frying
- 1cup all-purpose flour
- 1cup beer
- Confectioners' sugar, for dusting
Nutritional analysis per serving (24 servings)
119 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and add the spinach. Cook until thoroughly wilted, then drain well in a colander and cool.
- Step 2
Squeeze out as much water as possible and transfer spinach to a cutting board. Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves. When the spinach has a mashed appearance, chop coarsely. Transfer to a large bowl. Add the eggs and mix well. Stir in the salt, pepper, ginger and cinnamon.
- Step 3
Using a food processor, or by hand, finely chop the dates and currants. Add to the spinach mixture and stir until blended. Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes. The mixture should be thick enough to shape into balls about 1¼ inches in diameter. If necessary, add more bread crumbs to obtain the right consistency. Make 24 balls.
- Step 4
Place a wide, deep pan over medium heat and add enough oil to come about 1½ inches up the side of the pan. Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.
- Step 5
When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off. Place the ball in the oil. It should begin to fry immediately, turning light golden brown in 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining balls and batter, adjusting heat as necessary. Dust with confectioners' sugar and serve hot.
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