In my opinion all cooking is intuition based and is never really an exact science. You must do to learn. Start where you are and learn from your mistakes and successes. Deep frying is a perfect example, and fritters are an easy and cheap thing to practice on.
That said, let's get a few things straight: I'm not gluten-free. I'm not dairy-free. I will NEVER be vegan. However, just because I'm not those things doesn't mean I can't enjoy those things. A lot. So much so, that I will make up endless batches of these with my kids, forever. Much thanks to a sweet lady, who emigrated from India, for introducing me to garbanzo bean flour, and how it makes impossibly amazing fritters. Don't stop at spinach. You can batter small pieces of just about any vegetable in this. Just make sure they are small and/or thin pieces so they'll cook through before burning. Great accompaniment to Indian food.
That said, let's get a few things straight: I'm not gluten-free. I'm not dairy-free. I will NEVER be vegan. However, just because I'm not those things doesn't mean I can't enjoy those things. A lot. So much so, that I will make up endless batches of these with my kids, forever. Much thanks to a sweet lady, who emigrated from India, for introducing me to garbanzo bean flour, and how it makes impossibly amazing fritters. Don't stop at spinach. You can batter small pieces of just about any vegetable in this. Just make sure they are small and/or thin pieces so they'll cook through before burning. Great accompaniment to Indian food.
Palek Pakora and Cilantro Chutney
1 cup garbanzo bean flour
1/4 tsp. baking powder
1/2 tsp. cumin
pinch of salt
Mix together and add enough water to reach a pancake batter consistency (too much and the batter won't stick, not enough and you'll have too much batter on the spinach and it won't get crispy)
fresh spinach leaves or
other veggies (thinly sliced zucchini, green beans, bell peppers)
1/4 tsp. baking powder
1/2 tsp. cumin
pinch of salt
Mix together and add enough water to reach a pancake batter consistency (too much and the batter won't stick, not enough and you'll have too much batter on the spinach and it won't get crispy)
fresh spinach leaves or
other veggies (thinly sliced zucchini, green beans, bell peppers)
Batter individual pieces and deep fry* in 2-3 inches of vegetable oil (or canola, or shortening, whatever you prefer) heated over medium heat, until golden brown, turning once. Serve with cilantro chutney:
1 small tomato, seeded
leaves from 1 small bunch cilantro
1/4 white onion
2 whole canned green chiles OR
about 1/4 cup chopped canned green chiles
(I've even used jarred salsa verde in a pinch)
juice from 1/2 lemon
pinch of salt and cumin
Blend all ingredients in a food processor until salsa-like consistency is achieved.
*Test oil temp with a drop of batter. It should sizzle immediately and brown slowly. Never let your oil start smoking, that means it too hot, and never crowd your pot, you'll risk the oil cooling too much to cook everything quickly.
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