Dive into the vibrant flavors of Peru with our irresistible Torrejas de Espinaca, or Spinach Fritters! These golden, crispy delights are not just a treat for the taste buds but a feast for the eyes, making them the perfect addition to any meal or a tasty snack on their own. With just a handful of simple ingredients, you can whip up a batch of these savory pancakes in no time. Get ready to impress your family and friends with this delightful dish that combines the freshness of spinach with a satisfying crunch. Curious to learn how to make these mouthwatering fritters? Read on to uncover the secrets of this traditional Peruvian recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- Salt to taste
- Oil for frying
Instructions
- Begin by washing the fresh spinach thoroughly under cold running water to remove any dirt or grit. Once clean, chop the spinach into small pieces and set aside.
- In a large mixing bowl, crack the two eggs and whisk them until they are well beaten. Add the half cup of milk to the eggs and continue whisking until the mixture is smooth and well combined.
- In another bowl, combine the one cup of flour, one teaspoon of baking powder, and a pinch of salt. Mix these dry ingredients together until they are evenly distributed.
- Gradually add the dry mixture to the egg and milk mixture, stirring gently to avoid lumps. Mix until just combined. The batter should be thick but pourable.
- Fold the chopped spinach into the batter, ensuring that the spinach is evenly distributed throughout the mixture.
- Heat a generous amount of oil in a large frying pan over medium heat. You’ll want enough oil to cover the bottom of the pan to ensure even frying.
- Once the oil is hot, use a ladle or spoon to drop portions of the spinach batter into the pan. Flatten them slightly to form fritters or pancakes, keeping them about 3 inches in diameter.
- Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula to carefully flip them over.
- Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
- Repeat the frying process with the remaining batter, adding more oil to the pan as necessary to maintain a consistent frying temperature.
- Serve the Torrejas de Espinaca warm, garnished with a sprinkle of salt or your favorite dipping sauce if desired. Enjoy this delicious Peruvian dish!
Tips
- Fresh Spinach is Key: Use fresh spinach for the best flavor and texture. If you can, buy it from a local market to ensure it's at its peak freshness.
- Don’t Skip the Whisking: Make sure to whisk the eggs and milk thoroughly to create a smooth batter. This will help achieve a light and fluffy texture in your fritters.
- Adjust the Consistency: If the batter seems too thick, you can add a splash more milk. It should be thick enough to hold its shape but still pourable.
- Temperature Matters: Ensure your oil is hot enough before frying. If it's too cool, the fritters will absorb excess oil and become greasy. A good test is to drop a small amount of batter into the oil; if it sizzles immediately, you're ready to go!
- Don’t Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure even cooking. This will help them achieve that perfect golden-brown color.
- Serve Immediately: For the best experience, serve the Torrejas de Espinaca hot and fresh from the pan. They pair wonderfully with a squeeze of lemon or a tangy dipping sauce.
- Experiment with Add-ins: Feel free to get creative! Add cheese, herbs, or spices to the batter for an extra flavor boost that suits your palate.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 22g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
