Morogo Fritters

Ingredients

Instructions

1. 1

   Prepare the vegetables: squeeze any excess water from the washed wild spinach, then roughly chop it. Finely dice the onion. This keeps the batter from becoming watery and helps the fritters hold together.

2. 2

   Make the batter: in a mixing bowl, combine the flour, ground cumin, salt, black pepper, and baking powder. Add the egg and water, then whisk to a thick batter. Fold in the chopped wild spinach and diced onion until evenly coated. The mixture should be scoopable, not runny; if it looks too loose, let it stand for 2 minutes so the flour can hydrate.

3. 3

   Heat a large frying pan over medium heat and add the sunflower oil. When the oil shimmers, drop in heaped tablespoons of batter, flattening each slightly with the back of the spoon so they cook through evenly.

4. 4

   Fry the fritters for 3-4 minutes on the first side until the edges look set and deep golden brown, then turn and cook for 2-3 minutes more. Work in batches if needed, adjusting the heat so the outside browns without burning before the centre is cooked.

5. 5

   Transfer the cooked fritters to a plate lined with paper towel for 1 minute to drain briefly. Serve hot with lemon wedges for squeezing over just before eating.

Nutrition per serving

Notes

• •If wild spinach is unavailable, use Swiss chard, spinach, or amaranth leaves; cook and squeeze them dry first if they are very wet.
• •For crisper fritters, avoid overcrowding the pan and keep the oil at steady medium heat.
• •A spoonful of plain yoghurt or chutney on the side pairs well, though it is not traditional in every household.
• •These fritters are best eaten fresh, but can be reheated in a dry pan for a few minutes to restore some crispness.

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