Turmeric and spinach fritters with tahini dill sauce - The Jewish Chronicle
Made with gram flour (ground chickpeas) these turmeric and spinach fritters are also gluten free.
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Cooking tools:
- Kitchen scale
- Potato masher
- Colander
- Grater
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Skillet
- Spatula
- Stove
- Paper towel
- Fork
Ingredients
- 500g floury potatoes
- 50g butter or margarine
- 15g fresh ginger – peeled and very finely chopped
- 200g gram flour
- 2 tsp ground turmeric
- 75g fresh spinach
- Rapeseed oil for frying
- 60ml tahini
- 20ml water
- Zest of ½ lemon
- 1 tbsp lemon juice
- 1 tsp clear honey
- 2 tbsp fresh dill – finely chopped
- Salt and freshly ground black pepper – to taste
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