Sunday, January 2, 2011
fritters, popeye style
The very first recipe I made from my new I Know How to Cook by Ginette Mathiot was this lovely side dish. They are vibrant jewel-toned green, crisp and creamy delicious inside. Actually, I would say they were more of a fritter than a croquette. A pinch of flour to the mixture might make them a bit fatter. I served them as a brunch side dish, but they would be delicious with just about anything.
1 cup Béchamel sauce (mother of all sauces, a basic white sauce)
1 3/4 pounds cooked, drained and pressed spinach (two 10 oz. bags of fresh to start)
2 eggs, beaten
3/4 cup grated Gruyère cheese, 1/2 cup butter scant
Make the Béchamel sauce. Process the spinach in a food processor until smooth, and mix with the sauce. Add the eggs and cheese. Heat the butter in a skillet. When it is hot, drop spoonfuls of the spinach mixture gently into the pan and cook for 2-3 minutes on each side, until browned. Serves 6. Note: make sure you press all the cooking liquid from the spinach. I twisted it in a clean tea towel.