Bunuelos de Espinaca (Spinach Fritters) Recipe
Bunuelos de espinaca are Argentinean spinach fritters that are quick to prepare and are perfect for breakfast, lunch, or snacks.
Absolutely delicious - light and full of spinach! I used half coconut oil and vegetable oil, this made them really light. I wanted to make Indian spinach pakora / pakoda, but did not have chickpea flour, so I was excited to try this recipe, using some curry powder instead of nutmeg, plus some chilli flakes - it was amazing!
I only needed about 3 tbsp. of liquid. I used a combination of soy milk and water. I think they would have been too watery if I added the whole amount of milk the recipe calls for. They came out really yummy! I used fresh chard that I blanched. To make preparation easier, I chopped the onion and steamed chard together in my food processor. Make sure to get them nice and brown, they are so good when crispy. I am planning to try them with lemon squeezed on top. YUM!
Thinly sliced garlic is a simple way to jazz up plain old spinach. With just a touch of butter and a quick stir, you'll have a vegetable side dish that tastes great and pairs with just about anything!
Butternut squash and potato patties are filled with spinach and pan-fried into a melt-in-your-mouth appetizer for fall gatherings or dinner.
Romano cheese and bread crumbs are baked atop creamed spinach for a delightful crunch.
Creamed spinach has never been so easy with this recipe that calls for cream of celery soup, butter, and spices.
Try this delicious spinach and mushroom side dish, marinated in balsamic, olive oil, lemon, and garlic. It pairs especially well with any Italian meat main dish.
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!