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Ingredients
8 ounces spinach
3 large eggs, beaten until smooth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
4 ounces (about 20 medium) pitted dates
2 ounces (scant ½ cup) currants
½ cup fine dry bread crumbs, or more as needed
Vegetable oil, for frying
1 cup all-purpose flour
1 cup beer
Confectioners' sugar, for dusting
Nutritional analysis per serving
12 grams carbs; 23 milligrams cholesterol; 119 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 83 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and add the spinach. Cook until thoroughly wilted, then drain well in a colander and cool.
- Step 2
Squeeze out as much water as possible and transfer spinach to a cutting board. Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves. When the spinach has a mashed appearance, chop coarsely. Transfer to a large bowl. Add the eggs and mix well. Stir in the salt, pepper, ginger and cinnamon.
- Step 3
Using a food processor, or by hand, finely chop the dates and currants. Add to the spinach mixture and stir until blended. Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes. The mixture should be thick enough to shape into balls about 1 ¼ inches in diameter. If necessary, add more bread crumbs to obtain the right consistency. Make 24 balls.
- Step 4
Place a wide, deep pan over medium heat and add enough oil to come about 1 ½ inches up the side of the pan. Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.
- Step 5
When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off. Place the ball in the oil. It should begin to fry immediately, turning light golden brown in 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining balls and batter, adjusting heat as necessary. Dust with confectioners' sugar and serve hot.
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