Spinach fritters

Ingredients

• 500 g spinach
• A pinch of marjoram
• 30 g vegan butter, melted
• 1 teaspoon sugar
• Grated zest of 1 lemon
• Grated nutmeg to taste
• 40 g breadcrumbs
• 2 tablespoons flour, for dusting
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• Salt to taste

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Instructions

1. Cook the spinach in salted water for 3 minutes, drain it, squeeze out as much water as you can and blend it into a thick purée.
2. Rub the lemon zest into the sugar. Mix the purée with the marjoram, vegan butter, lemon sugar, a little nutmeg, salt and the breadcrumbs.
3. Shape it into very small balls, or they'll fall apart, flatten them and put them in the fridge for an hour.
4. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
5. Flour the cold patties and dip them in the batter.
6. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels. Serve them right away.

Nutrition facts

Approximate, per serving (about 243 g). Calculated with data from USDA FoodData Central.