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 (17.75 oz) spinach, washed, trimmed and just wilted in butter.; 250 g (8.75 oz) type 45 flour; 16 g (0.6 oz) baking powder; 5 g (0.2 oz) baking soda; 2 large sprigs of parsley, chopped; 5 g (0.2 oz) bird's eye chili powder or cayenne; a little thyme flowers; 3 cloves garlic, deveined and chopped; 1 whole egg, just beaten; 25 cl (1.1 cups) mineral water; 1/2 liter (2.1 qt) sunflower oil; salt

By chef patrick Asfaux 4.2/5 (6 reviews) · 🍳 13 made it

Prep 45 min

Cook 10 min

Rest 2h

Total 2h55

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

500 g (17.75 oz) spinach, washed, trimmed and just wilted in butter.
250 g (8.75 oz) type 45 flour
16 g (0.6 oz) baking powder
5 g (0.2 oz) baking soda
2 large sprigs of parsley, chopped
5 g (0.2 oz) bird's eye chili powder or cayenne
a little thyme flowers
3 cloves garlic, deveined and chopped
1 whole egg, just beaten
25 cl (1.1 cups) mineral water
1/2 liter (2.1 qt) 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 (0.3 oz) 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.