Recipe for that wonderful mix for Bunuelos de espinacas?

Question

The one you buy in powder form at Jumbo, Buenos Aires. It's a ready made mix - you just add water, I seem to remember. It was wonderful!

Answer 1

This is a Spanish recipe, called "Buñuelos de espinacas". It is often made as part of an assortment of tapas.

Can be served warm or cold.
Spinach Fritters


Print | Email This | Back
1 1/2 pound Spinach (cooked, drained)
2 Eggs
1/2 teaspoon Nutmeg
3 oz Parmesan Cheese (grated)
3 oz Fresh Bread Crumbs
Olive Oil
Convert measurements: UKMetric

No. of servings: 4
Est. Prep Time: 15
Est. Cooking Time: 15

Squeeze the spinach in paper towel until dry. Chop coarsely.

Put on a frying pan to heat with some olive oil in it.

Beat eggs with some salt, pepper and nutmeg (and other spices or herbs that strike your fancy). Stir in the cheese and the breadcrumbs, then fold in the spinach.

Divide into 8 balls and then flatten them with the palm of your hand into round patties.

Fry the patties until golden brown on each side, then drain on paper towel.

Answer 2

Spinach Pakora

3 cups gram flour (besan)
1/2 cup rice flour
10 ounces chopped spinach
2 chopped onions
2 potatoes, chopped or grated
oil (for frying, about 2-inch deep in a wok)
Seasonings
1 teaspoon crushed green chili peppers
1 1/2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon mango powder
1 teaspoon crushed pomegranate seeds (optional)
1 teaspoon red chili powder
1 teaspoon salt

Sift the gram flour.
Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
Cover and let it stand for ½ hour.
Sprinkle little water if needed.
(If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
(You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
Heat the oil in a deep skillet or wok on medium to high heat.
For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
Put the'pakoras' in a single layer in the skillet.
Fry, turning them with a slotted flat spatula, until all sides become golden brown.
(Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
Fry all the'pakoras' this way.
Serve hot with any chutney.
Variation: Add 1 cup corn kernels to the mixture for extra crispness.
May also add ½ teaspoon baking soda to ensure softness.