Hello friends I hope you are well, today I share with you a recipe that I think is excellent to include spinach in the food of the youngest of the house, I do not know why but always flee to vegetables, this green vegetable provides us more nutrients than any other food, but we know this well adults do not want children to eat it, so I found this recipe fun and I know that the youngest ones will not resist trying these fritters.
The special thing about this recipe is that it is made with raw spinach, although it is cooked a little at the time of cooking, this, apart from the issue of speed, has an advantage in flavor, the fritters are greener, more crispy , with the mild flavor of raw spinach, which is very different from that of cooked spinach.
Ingredients:
- For 15 donuts
- 1 spinach tied
- 2 eggs
- 1/2 pot of cream (or it can be milk)
- 1/2 cup of rising flour
- 1 clove garlic
- Salt and pepper to taste
- Oil for frying
Preparation:
Wash the spinach, drain and cut into strips as thin as you can, you can also chop, chop the garlic. Beat the egg and when it is well beaten, add the cream or milk, mix well and season with salt and pepper. Add the spinach and garlic to the mixture and stir well, add the flour, if possible sifted, and mix well, there should be a thick mixture, not a dough but very thick because we will form the buñuelos with a spoon. If necessary, add a little flour.
Heat oil to fry and, one at a time, put spoonfuls of the mixture so that they are fried, brown on both sides, turning halfway through cooking. eye! These spinach donuts are made very quickly, approximately one minute on each side, so do not move from the side of the pan and you should have the source with absorbent paper at hand to remove them.
Once ready all the fritters serve your taste.
