Torrejas De Espinaca (Peruvian Vegetable Fritters)

Recipe by Danica Paz
READY IN: 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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