450 g (1 lb) fresh spinach leaves
100 g (4 oz) 1 cup plain (all-purpose) flour
2.5 ml (1/2 tsp) salt
1 egg
90 ml (6 tbsp) milk
2.5 ml (1/2 tsp) bicarbonate of soda (baking soda)
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) olive oil
Salt and pepper
Oil for frying
100 g (4 oz) 1 cup plain (all-purpose) flour
2.5 ml (1/2 tsp) salt
1 egg
90 ml (6 tbsp) milk
2.5 ml (1/2 tsp) bicarbonate of soda (baking soda)
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) olive oil
Salt and pepper
Oil for frying
method
1. Remove the stalks from the spinach.
2. Place the flour and salt in a bowl and beat in the egg. milk and bicarbonate of soda.
3. Place the lemon juice, olive oil. salt and pepper in a bowl.
4. Dip the spinach leaves in the marinade and press 4 leaves together.
Drain on kitchen paper and dip in the batter.
5. Heat oil for frying. Quickly drop each bundle of battered leaves into the hot oil and fry for 1 minute until golden. Drain on kitchen paper and keep hot.
6. Season with salt and pepper and serve with the marinade
2. Place the flour and salt in a bowl and beat in the egg. milk and bicarbonate of soda.
3. Place the lemon juice, olive oil. salt and pepper in a bowl.
4. Dip the spinach leaves in the marinade and press 4 leaves together.
Drain on kitchen paper and dip in the batter.
5. Heat oil for frying. Quickly drop each bundle of battered leaves into the hot oil and fry for 1 minute until golden. Drain on kitchen paper and keep hot.
6. Season with salt and pepper and serve with the marinade
serving amount
makes 30 fritters
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