"Better than Spinach Dip" CRISPY Spinach and Cheese Fritters

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large frying pan over medium heat.
2. Fry the chopped onion and garlic, stirring, for 3 to 4 minutes until lightly sautéed, then turn off the heat.
3. Put the thawed spinach in a colander over a bowl and press down with a large wooden spoon to squeeze out the excess water.
4. Whisk the flour and baking powder in a large bowl, make a well, crack in the egg and whisk it, then add the sparkling water and whisk to a smooth batter.
5. Add the spinach, sautéed onion and garlic, shredded Manchego, paprika, and salt and pepper to the batter and mix well.
6. Reheat the same pan over medium heat and add 4 tbsp (60 ml) olive oil.
7. When the oil is hot, drop in spoonfuls of batter, gently pressing each one flat. Fry in batches in a single spaced layer, 3 to 4 minutes per side, until golden and crispy. Drain on paper towels.
8. For the aioli, pound the chopped garlic, saffron and a pinch of salt in a mortar with a pestle to a paste.
9. Whisk in the mayonnaise, Dijon mustard, lemon juice and 1 tbsp (15 ml) olive oil, then season with salt and pepper until creamy.
10. Spoon the aioli into a serving dish and arrange the fritters around it.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggCheeseLemonSpinachManchego cheese