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Bawa ginoreng - spinach fritters

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Marissa View Drop Down

Joined: 28 February 2012
Location: Austin TX
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Topic: Bawa ginoreng - spinach fritters
    Posted: 29 February 2012 at 09:39
An excellent side dish from Sulawesi, an island in Indonesia. I had to constantly refer to a map while reading this cookbook! This is from Foods of the World: Pacific and Southeast Asian Cooking.

Bawa Ginoreng (Sulawesi)
Spinach fritters with coconut-milk batter

To serve 2 as a vegetable or 4 to 6 as a snack

1/2 lb fresh spinach [not baby spinach - you want big leaves!]
1 cup fresh coconut milk made from 1 cup coarsely chopped coconut and 1 cup hot water [or canned!]
1 egg
1/4 tsp finely chopped garlic
1/2 tsp salt
1/8 tsp white pepper
3/4 cup flour
Vegetable oil for deep-frying

Wash the spinach under cold running water and pat it completely dry with paper towels. Whit a small, sharp knife, cut away the ends and any bruised or yellow portions, but leaves stems and leaves intact.

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.

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 375F on a deep-frying thermometer.

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. 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.

Serve the fritters while they are still warm.

We didn't have much spinach, so I made 1/4 of the batter...but my husband is a garlic fiend, so I left the full amount of garlic in! Since it was such a small amount, it was easier to put it in a large shallow bowl and sort of 'wipe' the leaves through it to coat them. We also just used our hands, holding on to the stem, instead of tongs. I was surprised at how well they stayed together during frying. For some reason, it just looked like it was going to sputter apart.

They were just delicious! The batter was so good, almost like a tempura but with more flavor (from the coconut milk!). I have all sort of plans to use this same batter recipe for other things. The spinach leaf may well have not even been in there, you could hardly taste it. But I think zucchini fritters or even fried green tomatoes. I can't wait for the summer veggies!

Served with kalio (coconut beef) and rice:

And and even our 1/4 recipe had leftovers from the two of us. For some unknown reason, my toddler decided they weren't good. Sometimes I wonder about that kid...
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 February 2012 at 10:31
love it! as a kid, i never really liked eathing canned spinach, but when i "grew up," i found so many ways to make fresh spinach a part of a meal.
thanks for posting! i like the balance shown here ~
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