Torrejas De Espinaca Peruvian Vegetable Fritters Recipes

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

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.

VEGETABLE FRITTERS

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.

ROOT VEGETABLE FRITTERS

Steps:

• Place the flour in a bowl. Add the eggs and whisk until combined and smooth. Add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
• Heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
• Flatten the mixture and cook for 2-3 minutes each side until golden. Repeat with the remaining mixture.
• Sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.