Ingredients
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2
-
2
-
3
-
3
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Torrejas De Espinaca (Peruvian Vegetable Fritters), These traditional bocaditos (snacks) were a family favorite at my grandparents’ house; even the children (ie me) loved them and ate them in lieu of potato chips in front of the TV!, This was such a good breakfast food! I cooked it for my girlfriend and she said she’s gonna start asking for this really often I substituted the green onions for a sweet onion, which was awesome, but both types must taste delicious! I also cooked some of them over maragrine to see the difference and they’re just as delicious, just lacking that distinct fluffiness
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Steps
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1
Done
|
Wash Spinach Leaves Well, Then Chop Into 1cm Pieces. Place in Bowl. |
|
2
Done
|
Julienne Green Onions, Add to Bowl. |
|
3
Done
|
Scramble Eggs With a Little Milk and Rest of Ingredients. |
|
4
Done
|
Mix Egg Mixture Into Vegetables and Let Sit 5 Minutes. |
|
5
Done
|
Drop by Tablespoons Into Hot Oil. When Edges Are Lightly Browned, Turn Over. |
|
6
Done
|
Remove and Drain on Paper Towel. |
