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.  

-Matt Miller 

PREPARATION TIME: 10 minutes 

 COOK TIME: 10 minutes 

2 servings 

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 

1 egg 

2 cups rough chopped kale ( or other thick leaved spring green like rainbow chard or cavil nero ) stalks removed

  6-8 servings 

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 

3 egg 

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.