Spinach fritters
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Marinachino fritters are an iron food and children love them too. You can easily make the pancakes gluten-free by swapping the flour.
Ingredients for six
1 tbsp approx.150 g frozen spinach OR 100g fresh 1 tablespoon of cooking oil 4 dl of evaporated milk 2 eggs 3 dl wheat flour (or gluten-free flour) 1 teaspoon salt 25g + 25g butter
Tip: Spinach collects nitrate in the soil, but it hää nitrate in the soil;But it does not, however, produce nitrate when it is cooked. The frozen spinach is already pre-cooked. The occasional spinach lover can safely cook fresh spinach as it is, but if you eat a lot of spinach fresh, then it is worth boiling it.
If you are using frozen spinach, get it thawed in good time. If you cook fresh spinach, rinse the leaves and shred them very finely with a knife.
Melt 25g butter in a small saucepan and melt over a low heat.
Stir in the egg and the first 2 dl of milk. Add the flour a little at a time. Mix well to avoid lumps in the dough. Add the melted butter to the pan and season with salt. Thin the rest of the pancake batter with the milk and leave to swell in the room for half an hour. Stir in the spinach when you start frying the pancakes.
Place a heavy-based pan (cast iron is best) on the stove to heat the pancakes. A roasting pan is of course the best way to do this. Fry the spinach fritters in butter until crispy on both sides. It takes time to get the pan to cook optimally and usually the first few fry-ups are not successful, but practice makes perfect.
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