Recipe: Chef Raymond Rambinaising's Spinach Acras

1 In a large bowl, pour the flour, baking powder and baking soda, garlic, parsley, thyme and chili powder, salt then mix everything together.

2 Make a small well in the center (well), pour in your egg, your well-drained spinach, your water, salt with about 0.3 oz (8 g) of salt then mix everything well together, then cover and let rest covered for at least 2 hours at room temperature.

3 In a deep fryer, heat your oil, when it is very hot and gradually using a large spoon, plunge your small heaps little by little, when they float to the surface, drain them on absorbent paper and so on.