SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
SPINACH ONION FRITTER
Steps:
- In the bottom of a large bowl, lightly beat your egg (or mash banana). Add the flour, spinach, cheese, onions (or scallions), cilantro, baking powder and spices. Add water and stir to make batter. Heat a large, heavy skillet over medium heat. Once hot, add 3 tablespoons of oil. Once the oil is hot (test by flicking a few drops of water into it: it should hiss and sputter), scoop a heaping tablespoon of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 5 minutes, flip each fritter and cook on the other side until equally golden, about another 2 to 3 minutes. Transfer briefly to paper towels to drain.
SPINACH-BACON FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
- Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 180 g, Fat 11 g, Fiber 1 g, Protein 12 g
SPINACH AND ONION STIR FRY
Make and share this Spinach and Onion Stir Fry recipe from Food.com.
Provided by Parsley
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Coat a wok or skillet with nonstick cooking spray. Heat to medium-high heat.
- Add spinach and onion to hot wok/skillet. Stir for 1-2 minutes.
- In a small bowl, mix together vinegar, soy sauce and sugar. Pour into wok/skillet.
- Reduce heat to medium and stir until spinach and onion are tender-crisp.
Nutrition Facts : Calories 53, Fat 0.5, SaturatedFat 0.1, Sodium 844.9, Carbohydrate 9.5, Fiber 3.1, Sugar 3.2, Protein 5
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