Here’s a secret for those of you with children who don’t like spinach or other green vegetables: make those veggies into fritters and they’ll eat ‘em like the proverbial hotcakes!
Spinach-loving adults will also appreciate these: they’re filled with all the nutritional goodness of spinach in the form of light and crispy little fritters. We also include a great recipe for toothsome Corn and Kale Skillet Cakes that will actually have your little ones clamoring for more kale!
2 pounds fresh spinach
1/4 teaspoon sea salt
1/4 to 1/2 cup matzoh meal
2 tablespoons arrowroot or 1 tablespoon kuzu powder (a thickening agent)
oil for frying
1. Wash spinach thoroughly. Place wet spinach in a large saucepan, cover, and turn heat on to medium-low. When you hear the spinach starting to hiss, reduce the heat to low and steam about 5 minutes, until the spinach has reduced in volume and softened, but is still bright green.
2. Drain spinach in a colander, squeezing to extract as much moisture as possible, and allow to cool.
3. Chop the spinach finely and place in mixing bowl. Add salt, egg, matzoh meal, and arrowroot or kuzu powder, and mix gently to form a hefty batter.
4. Heat 1/4 inch of oil in a heavy-bottomed skillet. Gently place several spoonsful of batter into the hot oil. When the edges turn light brown, carefully turn fritters over with a flat spatula. Cook until firm and lightly browned. Drain on paper towels and keep warm until ready to serve.
Inspired by The Book of Whole Meals, by Annemarie Corbin (Ballantine Books, 1983).
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