Spinach and Jalapeño Brunch Fritters with Crispy Chilli

Name: Spinach and Jalapeño Brunch Fritters with Crispy Chilli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 egg, beaten; 175 g frozen chopped spinach defrosted; 2 spring onions, finely chopped; 1 tbsp pickled jalapeños from a jar, drained and chopped; 50 g plain flour; 1/2 tsp baking powder; 6 tbsp finely grated Parmesan; 50 ml whole or semi-skimmed milk; 2 tbsp oil for frying; 2 poached or fried eggs; 1 tbsp crispy chilli in oil

Elevate your weekend breakfast with these crispy, savory spinach fritters. Packed with sharp Parmesan and a spicy kick of jalapeño, they are best served warm with a perfectly runny egg and a drizzle of smoky chilli oil.

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

egg, beaten
1
frozen chopped spinach defrosted
175 g
spring onions, finely chopped
2
pickled jalapeños from a jar, drained and chopped
1 tbsp
plain flour
50 g
baking powder
0.5 tsp
finely grated Parmesan
6 tbsp
whole or semi-skimmed milk
50 ml
oil for frying
2 tbsp
poached or fried eggs
2
crispy chilli in oil
1 tbsp

Step-by-Step Instructions

Thaw the frozen spinach completely. Place the spinach onto a clean kitchen towel or several layers of kitchen paper and squeeze firmly to remove as much excess water as possible. This step is crucial to ensure the fritters become crispy.

In a medium mixing bowl, combine the plain flour, baking powder, and a pinch of salt. Gradually whisk in the beaten egg and milk until the batter is smooth. Stir in the squeezed spinach, grated Parmesan, finely chopped spring onions, and jalapeños. Season with a generous grind of black pepper.

Heat a thin layer of oil in a large non-stick frying pan over medium heat. Drop heaped tablespoons of the batter into the pan, working in batches to avoid overcrowding. Flatten them slightly with the back of the spoon.

Cook the fritters for 3-4 minutes on the first side until the underside is deep golden brown. Flip carefully and cook for another 2-3 minutes on the other side. Transfer to a plate lined with kitchen paper to drain.

Serve the fritters warm, topped with a freshly poached or fried egg and a spoonful of crispy chilli oil for extra flavor and heat.