Palak fritters are crispy and have a distinct flavour. The crunch munchkins are made of gram flour batter and deep-fried.
It is your tummy-filling fritters with all the taste inside out. The fritters are perfect to accompany lunchtime appetizers. These are easy to make & get ready in less than 30 minutes.
Spinach is good for heart health and has some excellent benefits like glowing your skin as well. So the fritter’s ideas are no longer alien to any of us.
Once you take a bite, you feel all the power in your stomach. Palak fritters are indeed one of my favourites. You can serve it with Ketchup & enjoy your lovely time.
Ways To Make Palak Fritters
These fritters are easy-to-make snacks. Moreover, you can make it with the spices of your choice. But the interesting thing about this fritter is it can be made in two different ways. Let’s have a look at what are those ways.
The first one is to dip the leaves in the batter and fry them in oil. This is the easier way in my opinion. But there is another way and that is to cut the spinach leaves in the batter of besan and spices before frying them.
You can make these fritters by the first method following our recipe down below. However, if you are to make this by the second method you need to understand that in detail.
First of all, wash and rinse the spinach leaves thoroughly. Finely chop them and keep them aside. Now add other ingredients to the chopped leaves. Chopped onions, ginger, and green chilli can be added. If you want, add spring onion instead of regular onion. As for the spices, you can add coriander powder, red chilli powder if you like spicy, asafoetida, fennel seeds powder, and even sesame seeds. Some people also add garam masala powder to it.
Unlike the first method, we are not going to make the batter separately. Instead, we are going to add the besan and water to the chopped spinach leaves mixture. We are going to add salt in this step and not before. You can add a little bit of baking soda as well. Mix everything and set aside for a few minutes.
Now it’s time to add water. Remember to add it gradually as the spinach and onions too will release in the batter. Adding water gradually will help you keep a check on water measurement. The batter should be of medium consistency.
Lastly, you just need the oil and deep fry these fritters. They are ready to eat.
TR’s Extra Shots:
- In the second version, you can skip onions if you do not want them.
- Fresh as well as frozen spinach is okay to use to make these fritters.
- Add one or two tablespoons of hot oil to the batter (for the second method) in order to make the fritters crispy.
- Frozen spinach can get watery once the frost is removed. To remove the excess water either squeeze them in a tea towel or a strainer.
- You get the options of either baking these fritters or air frying them. If you want to bake them then preheat your oven for 10 minutes then bake or air fry at 180 degrees Celsius (356 degrees Fahrenheit).
- In the second method, drip a spoon of the batter in order to decide if the oil is ready. If the batter starts frying and comes on the top immediately then the oil is hot and ready to fry the fritters.
Frequently Asked Questions
Why have my fritters turned soggy?
The core of this problem lies heavily in the batter. The batter for the fritters needs to be of medium-thick consistency. If it is not then this problem can arrive. The chances of this happening are more when the batter is thicker than required.
Moreover, this can also happen when the vessel or kadhai you are frying them in is smaller than the number of fritters you are adding at once. Hence, make them in small numbers at once in a batch ad not crowd the kadhai.
How should I avoid the fritters from getting oily?
To avoid this situation you need to keep in mind the following things while making this. First, the batter must be of the required consistency. If the batter is not of proper consistency, mainly if it’s runny, then it will absorb more oil. It can also happen when the kadhai is overcrowded with the number of fritters you have dropped in. The temperature of the oil will lessen and the fritters will absorb more oil.