Spring Fritters with Fresh Spinach Sauce
Another loaded recipe for when you purchase way too many greens at the Farmers Market!
I adore a good fritter. Made with fiber filled garbanzo bean flour and loads of whatever seasonal vegetable I have. Making a batch of these will yield short cuts for making a quick breakfast on the run, an afternoon snack or dinner side dish. Simply reheat in a toaster oven, or saute pan.
The gorgeous fresh spinach sauce is incredibly green and high in chlorophyll; otherwise known as plant blood because it is almost structurally identical to hemoglobin. Plants use chlorophyll to harness the sunlight for energy. Emerging studies are showing humans and animals are capable of harnessing the sunlight via the consumption of chlorophyll rich greens as well, which leads to increased energy for our mitochondria.
Very much like a well blended spinach and arugula pesto that loves all kinds of things from scrambled eggs, roasted potatoes, fresh grilled fish or chicken, tossed with pasta and feta cheese, this is a delicious way to use all the abundant spinach in season NOW!
Spring Fritters with Fresh Spinach Sauce
Batter
2 cups garbanzo bean flour
1 ½ cups water
2 cloves garlic
1 tsp salt
2 cups packed spinach
Filling
5 scallions, sliced extreme bias
2 cups chiffonade kale
½ cup fresh asparagus, diagonal slice
½ cup sugar snap peas, sliced on the diagonal
Coconut oil or avocado oil to fry fritters
Blend all ingredients except spinach in a blender on high smooth. Let rest in the blender jar covered at room temperature for at least an hour and up to a whole day.
When ready to make fritters, add the spinach and blend on high until bright green and fully blended.
In a mixing bowl, add the vegetables and the batter. Gently fold to thoroughly combine.
Heat a large well seasoned cast iron skillet or other non-stick skillet over medium high heat. Once well heated, add coconut oil, or avocado oil, and swirl to coat the pan.
Ladle or spoon into the skillet, approximately ¼ to ⅓ cup of fritter batter, creating silver dollar size pancakes. Cook on each side until golden brown and cooked through.
Approximately 3-4 minutes per side. Add more oil as necessary.
Remove from the pan and place on a small sheet pan and continue until all fritters are cooked. May hold the warm fritters in a 200 degree oven until ready to serve.
Fresh Spinach Sauce
4 cups packed fresh spinach
2 cups packed fresh arugula
1 cup packed Italian parsley
½ cup water
1/3 cup toasted pine nuts
1/3 cup extra virgin olive oil
1 lemon, juiced
1 garlic clove
Salt to taste
Add spinach, arugula, parsley, water, pine nuts, olive oil, lemon juice and garlic to a Vita-mix or other high speed blender. Puree on high, using the tamper to press all ingredients into the puree as necessary. Once all ingredients are incorporated, puree until smooth and a “saucy” consistency, adding water as needed to create the consistency you want. Season to taste generously with salt. Serve with Spring Fritters