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.

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.

TUNA VEGETABLE FRITTERS

Steps:

• Combine tuna with mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. In a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture.
• Heat half the oil in a large, non-stick skillet set over MEDIUM HEAT. In batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4-5 minutes per side or until golden and set. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.

SPICY VEGETABLE FRITTERS

Steps:

• Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
• (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
• Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
• While stirring, gradually pour in enough water to make a batter of coating consistency.
• Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
• Do not crowd the pan.
• Fry until golden brown, 2 to 3 minutes.
• Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
• Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
• Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.