Spinach Fritters

Ingredients

• 200 grams Fresh spinach (Thoroughly washed)
• 0.5 teaspoon Dried marjoram (Or other savory herbs)
• 1 tablespoon Ghee (clarified butter)
• 0.5 teaspoon Sugar (Granulated)
• 0.5 teaspoon Lemon zest (From about 1/4 of a lemon)
• 0.25 teaspoon Grated nutmeg (Freshly grated)
• 2 tablespoons All-purpose flour (For dusting)
• 1 cup Batter (See batter recipe below)
• 2 cups Vegetable oil (For deep frying)
• 0.5 cup Gram flour (besan) (For batter)
• 0.25 cup Rice flour (For batter)
• 0.25 teaspoon Turmeric powder (For batter)
• 0.25 teaspoon Red chili powder (For batter)
• 0.125 teaspoon Asafoetida (hing) (For batter)
• 0.5 teaspoon Salt (For batter)
• 0.75 cup Water (For batter)

Instructions

1. 1Steam or blanch the spinach until wilted. Drain well and squeeze out any excess water. Puree the spinach in a food processor or blender until smooth.
2. 2In a bowl, combine the spinach puree, marjoram, ghee, sugar, lemon zest, and nutmeg. Mix well to combine.
3. 3Roll the spinach mixture into small balls (about 1 inch in diameter). Flatten them slightly into small patties. Dust the patties lightly with all-purpose flour.
4. 4In a bowl, whisk together gram flour, rice flour, turmeric powder, red chili powder, asafoetida, and salt. Gradually add water, whisking until you have a smooth batter with a consistency similar to pancake batter.
5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip each spinach patty into the batter, ensuring it is fully coated. Carefully drop the battered fritters into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6Serve the spinach fritters immediately while they are hot and crispy.