500 g spinach
160 g gram flour
1 tsp granulated garlic powder
1 tsp cumin powder
1 tsp hot paprika
1/2 tsp baking powder
Vegetable oil for shallow frying
3 medium chopped cloves of garlic
1 tsp chili flakes
75 ml 1st pressure olive oil
Place the spinach into a deep saucepan and cover it with a little bit of water. Boil it and cook until all the spinach has softened (about 1-2 minutes).
Drain the spinach and leave it to rest until it’s cool enough to handle. After that press with your hands to squeeze all the liquid out of the cooked spinach as much as possible. Place the squeezed spinach into a dry bowl until needed.
In another container combine the 160g of gram flour, 1 teaspoon of granulated garlic powder, 1 teaspoon of cumin powder, 1/2 a teaspoon of baking powder, and 1 teaspoon of hot paprika in a large mixing bowl. Add 100ml of water and stir until the contents are thick and batter. You can add some more water if your batter is too thick.
Pour the cooked spinach into the mixing bowl and mix well until the spinach and gram flour batter and evenly combined.
Take about 2 tablespoons of batter and shape it in your hands, into a patty about 1 cm thick.
Place into a tray and repeat until you have 10 evenly sized patties.
Heat a wide and deep pan over high heat and with enough vegetable oil to cover about 1/2 the width of the spinach patty.
When the oil is hot enough place about 3 -4 patties into the pan. Fry them for about 4-5 minutes until the underside turns dark brown, then flip it and repeat the process for the other side.
When cooked on both sides, remove and place onto a wire rack which is essential to the patties staying crispy.
Place the 3 medium chopped cloves of garlic, 1 teaspoon of chili flakes, 75ml of first press olive oil, and 1/2 teaspoon of salt into a blender and whiz into a smooth oil.
Serve the fritters with the garlic oil in a bowl for dipping on the side.