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  Added: May 23, 2006  •  Visited (546)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Spinach Fritters With Coconut - Milk Batter
(Bawa Ginoreng)
What You Need:
  • ½ pound fresh spinach
  • 1 cup fresh coconut milk made from 1 cup coarsely chopped coconut and 1 cup hot water
  • 1 egg
  • ¼ teaspoon finely chopped garlic
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper
  • ¾ cup flour
  • Vegetable oil for deep-frying

  • How To Cook:
    1. Wash the spinach under cold running water and pat it completely dry with paper towels. With a small, sharp knife, cut away the ends and any bruised or yellowed portions, but leave the stems and leaves intact.

    2. In a deep bowl, combine the coconut milk, egg, garlic, salt and white pepper, and mix them together thoroughly with a wire whisk. Stirring constantly, add the flour, a few tablespoons at a time, and continue to whisk until the batter is fairly smooth.

    3. Pour about 3 cups of vegetable oil into a 12-inch wok, or fill a deep fryer or large heavy saucepan to a depth of 2 to 3 inches. Heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.

    4. For each fritter, pick up a spinach leaf with tongs, immerse it in the batter and, when it is well coated on both sides, hold it above the bowl for a moment to drain off the excess batter. Then dip it immediately into the hot oil.

    5. Deep-fry 3 or 4 leaves at a time, turning them gently with a slotted spoon, for about 5 minutes, or until they are golden brown and crisp. As they brown. transfer the Bawa Ginoreng to paper towels to drain.

    To Serve: 4 to 6 as an appetizer
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Spinach
    Main Ingredient » Fruits » Coconut
    Dish » Appetizers


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