Torrejas De Espinaca Peruvian Vegetable Fritters Recipes

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

Torrejas De Espinaca (Peruvian Vegetable Fritters) image

These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!

Provided by Danica Paz

Categories Vegetable

Time 12m

Yield 14 fritters, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups spinach leaves, trimmed
2 green onions
3 eggs
3 tablespoons flour
2 tablespoons milk
salt & pepper, to taste

Steps:

Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
Julienne green onions, add to bowl.
Scramble eggs with a little milk and rest of ingredients.
Mix egg mixture into vegetables and let sit 5 minutes.
Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
Remove and drain on paper towel.

Nutrition Facts : Calories 87.2, Fat 4.1, SaturatedFat 1.4, Cholesterol 159.7, Sodium 69.4, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 6.1

VEGETABLE FRITTERS

Vegetable Fritters image

Make and share this Vegetable Fritters recipe from Food.com.

Provided by Maryland Jim

Categories Vegetable

Time 40m

Yield 18 fritters

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
2 tablespoons oil
1 cup of grated carrot
1/2 cup grated zucchini
2 green onions, sliced

Steps:

Combine flour, baking powder, slat, and pepper. In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion. Stir the wet ingredients into the dry until just combined.
Heat 1 tablespoon of oil in a skillet. Pour the batter by tablespoons into the hot oil. Cook until golden, about 2 minutes on each side. Add the remaining oil to the skillet as needed. Drain on paper towel.

Nutrition Facts : Calories 36.3, Fat 2, SaturatedFat 0.4, Cholesterol 10.8, Sodium 85.8, Carbohydrate 3.8, Fiber 0.4, Sugar 0.5, Protein 1

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