For all the Foodies!
It is often eaten raw but I wasn't overly impressed with the texture. I probably should have picked the leaves sooner for use in salads. Anyway, before deciding whether I should grow Malabar Spinach as an annual next summer I decided to get the members of the Mandurah Community Gardens to take a vote and tell me what they thought. To this end, I cooked Malabar Spinach Fritters. One of the reasons I chose this recipe was because it required Chick Pea Flour. If you heard about this or tasted it before, your way ahead of me.
It is MARVELOUS!!! You can use this flour like you would any other - including pancakes. I found it at the bulk foods shop outside Woolworths in the Forum. It isn't as rare as I thought so you can probably buy it from regular grocers.
The Malabar Spinach Fritters was a HUGE success. Everyone seemed to love them - so I will share the recipe. Although you may also like to try it fried with garlic.
1 cup of Chick Pea Flour
Pinch of Baking Powder
1/2 cup water
Salt and Pepper.
Mix ingredients to make a batter. Dip the Malabar Leaves in batter and fry until golden. Since I'm not a cook my battering skill needs work, but that didn't affect the flavour and a good time was had by all.
Shared by member, Lana - Plot #20