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. |