Torrejas De Espinaca (Peruvian Vegetable Fritters)

Submitted by Danica Paz

"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!"

 

• Ready In: 12mins
• Ingredients: 6
• Yields: 14 fritters
• Serves: 4

ingredients

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

directions

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

Reviews

[Tanya C.]

This was such a good breakfast food! I cooked it for my girlfriend and she said she's gonna start asking for this really often. I substituted the green onions for a sweet onion, which was awesome, but both types must taste delicious! I also cooked some of them over maragrine to see the difference and they're just as delicious, just lacking that distinct fluffiness.