Onion And Spinach Fritters Recipe by ZMA
Cooking Instructions 25-30 minutes 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 3 Relish with a favourite Chutney or Dip of your family's choice. Yum! 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 3 Relish with a favourite Chutney or Dip of your family's choice. Yum! 3 Relish with a favourite Chutney or Dip of your family's choice. Yum! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Rice Pudding (Kheer) Parsley and kale juice Corn potage Potatoes and veggies Marinated Baked Chicken 🐔 Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Mixed Veg Uttappam Rice Pudding (Kheer) Parsley and kale juice Corn potage Potatoes and veggies Marinated Baked Chicken 🐔 Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Mixed Veg Uttappam