Week 44 - Fried Spinach Balls

 Fried Spinach Balls

Week 44 of 52

Appetizer #6

    This appetizer recipe is from the Culinary Arts Institute's 500 delicious dishes from Leftovers, published in 1950. It was easy to put together and I enjoyed the finished dish.  I actually only had enough spinach for a half recipe, which gave me eighteen balls.  These are obviously better freshly made. I had leftovers, so had to eat my leftovers and they were still tasty even though not "crispy". I'll give the full recipe below and you can see how easy it is to "half the recipe". Like I said, I enjoyed the finished dish and would make these again.  

Ingredients:

2 cups cooked spinach, chopped

2 tablespoons butter, melted

2 eggs

1 cup bread crumbs

2 tablespoons grated onion (I finely minced)

2 tablespoons grated cheese

1/8 teaspoon allspice

1/4 cup water 

1 bread crumbs for rolling balls in

Directions:

Combine spinach with butter, 1 beaten egg, bread crumbs, onion, cheese and allspice. Let stand for 10 minutes and shape into balls. In a shallow dish, combine the 2nd egg and water. Add the 2nd cup of bread crumbs into another shallow dish. Roll spinach balls in crumbs, then the egg wash mixture and then the bread crumbs again. Fry in hot fat (375 degrees) until brown. Remove and drain on paper towels. Sprinkle with salt while hot. 

Spinach Balls

Spinach Ball