SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
GREEN PEA AND RICOTTA FRITTERS
These are simply delicious! I serve them with slices of roasted lamb sitting on a bed of spinach, mashed potato, roasted tomatoes and basil pesto. Gorgeous!!
Provided by Karin...
Categories Healthy
Time 23m
Yield 12 Pea And Ricotta Fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the batter ingredients together.
- It should be lumpy, giving you a lighter batter.
- Cook peas in boiling salted water.
- Puree using blender or food processor.
- Add the ricotta cheese and chopped fresh thyme.
- Mix well.
- Add some grated Parmesan cheese and stir in.
- Season with salt and freshly ground black pepper.
- Refrigerate mixture until set.
- Roll the pea and ricotta cheese mixture into small balls, allowing 3 per person/portion.
- Dust with flour.
- Dip into tempura batter and deep fry until lightly golden in colour.
Nutrition Facts : Calories 288.3, Fat 8.7, SaturatedFat 5.3, Cholesterol 31.9, Sodium 439.1, Carbohydrate 38, Fiber 3.7, Sugar 3.6, Protein 14
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
PEA AND SPINACH FRITTATA
I love breakfast. I start thinking about it as soon as I'm finished with desert - I know I'm crazy. I'm willing to sacrifice hours of sleep to whip up something delectable to start off my day. Luckily - this recipe doesn't require that. Just 10 minutes of your time and a handful of ingredients which you should keep onhand anyways. The result? A healthy breakast that is a definite leap up from a bowl of cereal or the plain-jane bagel.
Provided by MechanicalJen
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender.
- Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute).
- Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet.
- Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist.
- Cover and let stand 3-4 minutes until surface is set.
Nutrition Facts : Calories 173.1, Fat 4.9, SaturatedFat 2.1, Cholesterol 101, Sodium 338.5, Carbohydrate 17, Fiber 2.9, Sugar 3.9, Protein 15
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