Israeli Spinach Fritters Recipes

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

Steps:

• Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
• Squeeze out liquid.
• Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
• Mix well.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven all pancakes are fried.
• Drain on paper towels.

Steps:

• Moisten bread with water; squeeze dry. Chop finely and set aside.
• Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
• In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
• Shape into 14 patties (about 1/2 cup each).
• Dredge in flour, shaking off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add patties and fry until crisp on outside and cooked through.
• Serve immediately.

Steps:

• Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
• In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
• In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
• Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.