Spinach Fritters
Photo: Red-back spider, CC BY-SA 4.0
Spinach fritters made with Greek yogurt in the batter are soft inside and brown quickly in the pan. The yogurt gives a slight tang and keeps the crumb tender, while rocket mixed in with the spinach adds a peppery edge that plain spinach lacks. The batter comes together in one bowl with no resting time, and the recipe yields about 18 fritters in roughly 30 minutes, enough for a shared plate.
Instructions
Put the yogurt, flour, eggs, garlic, olive oil, salt and pepper in a large mixing bowl and stir until you have a thick, even batter.
Chop the spinach and rocket leaves fairly fine and fold them into the batter. Sprinkle in the baking powder and mix it through.
Heat a frying pan and grease it lightly with olive oil. Drop spoonfuls of batter onto the pan, leaving about 3 cm between fritters so they do not run together.
Cook until the underside is golden brown, then turn each fritter with a spatula and cook the second side until it is golden too. Lift them out of the pan.
Grease the pan again if it looks dry and repeat with the remaining batter until it is all used up.
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