"Spinach and Potato Fritters"
(From "Gourmet Indian in Minutes" by Monisha Bharadwaj)
8 ounces fresh spinach leaves, chopped (about 2 cups)
1 cup grated potato
1/2 teaspoon nutmeg
3/4 cup chickpea flour
Salt and pepper to taste
Sunflower oil for frying
Combine all ingredients except the oil in a bowl, and add water to make a thick batter.
Heat oil in a large, heavy frying pan and drop a tablespoonful of mixture. Cook, turning, until lightly browned on both sides.
Drain on paper towels and keep warm while you make the rest. Serve hot.
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