Ingredients
3 cups fresh spinach (chopped, stemmed) or thawed frozen chopped spinach
1 large egg (or 1/2 banana)
1/2 cup chickpea (besan) flour
1/3 cup shredded cheddar
1/4 cup chopped cilantro
1 onion or 4 scallions
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 garam masala or sweet curry powder (penzey’s)
1/4 tsp cayenne
1/4 tsp fennel seeds
1/4 tsp baking powder
3/4 cup water
6 tbsp olive or vegetable oil for frying
Preparation
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.
