If you had an impression that the Tudors lacked prowess to transform cooking into cuisine this recipe will certainly change your mind. I came across this recipe for ‘Fritter of Spinnedge’ in the Good Huswifes Jewell from 1596 and have substituted a chopped kale for the original spinach to add a better texture and reduced the medley of dried fruit noise to really just let the Medjol dates (which are at the height of season in April ) and cracked peppercorns sing.
They are perfect as an hors d’oeuvre at a party. They may look like a simple ordinary fritter, but I assure you this is a mouth-watering sensation even the foodie-est of foodie will not have experienced before !
I tend to greedily reserve two or three in a box for a healthy afternoon snack later.
PREPARATION TIME: 10 minutes
COOK TIME: 10 minutes
4 cups rapeseed oil for frying
1/2 cups white spelt flour
1/2 cup chopped and pitted Medjol dates
1 tsp sea salt
1 tsp black pepper
1/4 cup buttermilk
2 cups rough chopped kale ( or other thick leaved spring green like rainbow chard or cavil nero ) stalks removed
4-6 cups rapeseed oil for frying
1 1/2 cups white spelt flour
1 cup chopped and pitted Medjol dates
1 tablespoon sea salt
1 tablespoon black pepper
1 cup buttermilk
5 cups rough chopped kale ( or other thick leaved spring green like rainbow chard or cavil nero ) stalks removed
Heat the oil in a cast iron Dutch oven to 350 °F. In a large bowl add flour, seasoning, buttermilk and egg. Mix well together. Add greens and dates to mixture and coat. Using a tablespoon, scoop mixture into the hot oil. Constantly flip fritters to cook and brown evenly, about 12 to 15 minutes. Remove fritters with a slotted spoon and drain on paper towels. Place in a serving bowl or platter and serve hot.