Herb and spinach fritters

Have you ever cooked something because you missed someone?

After watching a concert on TV, I could not stop thinking about my mom – she and my father met on one of that singer’s presentations, back in 1975. My way of dealing with it was preparing something I knew she’d love: it had to be something packed with veggies or fruit.

These fritters come from DH mag #29 and were perfect for the occasion.

Herb and spinach fritters
from Donna Hay magazine

1 cup (140g) self-rising flour, sifted
2 eggs
1 ½ tablespoons (21g) unsalted butter, melted
¼ cup (60ml) milk
salt and freshly ground black pepper
¼ cup chopped chives
½ cup chopped basil leaves
½ cup chopped flat-leaf parsley leaves
1 cup spinach leaves, packed, torn or chopped
vegetable oil for shallow-frying

Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine – a batter will form. Fold through the chives, basil, parsley and spinach. Place two tablespoons of the oil in a large frying pan and heat over medium heat. Add tablespoons of the mixture to the pan and cook for 1-2 minutes each side or until bubbles appear on the surface – avoid making tall or very large fritters because they might not cook completely on the inside. Set aside.
Add another two tablespoons of oil and repeat with the remaining mixture.

Serves 4 – I got 10 fritters