Recipe: Chef Raymond Rambinaising's Spinach Acras

Name: Chef Raymond Rambinaising's Spinach Acras
Prep time: 45 min
Cook time: 10 min
Total time: 175 min
Yield: 8 servings
Ingredients: 500 g d'épinards lavés équeuttés et juste tombés au beurre.; 250 g de Farine type 45; 16 g de levure chimique; 5 g de bicarbonate de soude; 2 belles branches de persil haché; 5 g de poudre de piment oiseau ou de cayenne; un peu de fleur de thym; 3 gousses d'ail dégermées et hachées; 1 œuf entier juste battu; 25 cl d'eau minérale; 1/2 Litre d'huile de tournesol; sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (6 reviews) Starters

Prep 45 min

Cook 10 min

Rest 2h

Total 2h55

Servings 8 serv.

Ingredients for 8 servings

500 g spinach, washed, trimmed and just wilted in butter.
250 g type 45 flour
16 g baking powder
5 g baking soda
2 large sprigs of parsley, chopped
5 g bird's eye chili powder or cayenne
a little thyme flowers
3 cloves garlic, deveined and chopped
1 whole egg, just beaten
25 cl mineral water
1/2 liter sunflower oil
salt

Step-by-step directions

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 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.

Épinards Antillaises Amuse-bouche Entrée Acras faciles