Spinach Fritters

Spinach Fritters

Palline di spinaci

By
From
Vegetables
Makes
24
Photographer
Laura Edwards

This is one of the most successful fritters I have ever created, and it has been very popular in Carluccio’s for many years, served as an additional decoration to a plate of pasta with a courgette (zucchini) sauce (and a donation goes to charity with every plate sold). The fritters also make ideal canapés or finger food.

Ingredients

Quantity Ingredient
600g fresh spinach
80g fresh white breadcrumbs
2 medium eggs, beaten
freshly grated nutmeg
1 garlic clove, peeled and crushed
50g parmesan, freshly grated
salt
freshly ground black pepper
olive oil, for shallow-frying

Method

  1. Wash the spinach well, removing any tough stalks, then blanch in boiling slightly salted water for a few minutes. Drain well. When cool enough to handle, squeeze the excess water out and chop the leaves coarsely.
  2. Place in a bowl and add the breadcrumbs, beaten eggs, a couple of grates of nutmeg, the garlic and the Parmesan. Season to taste with salt and pepper. Mix well. If the mixture appears too wet, add some breadcrumbs.
  3. Form the mixture into little round balls the size of walnuts, and shallow-fry in hot olive oil until softly brown, about 4-5 minutes on each side. Drain on absorbent kitchen paper and serve warm or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again