Tortitas de Espinaca (Spinach Fritters)

Preparation

1. Step 1

   Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high and cook the onion and jalapeños, stirring occasionally, until the vegetables are tender and just beginning to brown, about 5 minutes; stir in the garlic and cook, stirring, for 1 minute. Transfer half of the mixture to a large bowl and the other half to a medium saucepan.

2. Step 2

   Make the salsa: Add the tomatoes and 1 cup water to the saucepan with the onion mixture and bring to a boil over medium. Cook uncovered, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes. Using a potato masher, smash the tomatoes until the consistency of a chunky salsa. Let cool, then stir in lime juice. Taste and season with salt.

3. Step 3

   Meanwhile, make the tortitas: Add the spinach, queso fresco, eggs, 4 tablespoons flour and 2 teaspoons salt to the large bowl with the onion mixture. Use a spatula or large spoon to mix well until everything is evenly incorporated and there are no streaks of flour remaining. The mixture should be the consistency of a tacky cookie dough. If it’s too sticky to handle, add another tablespoon or two of flour and stir to combine.

4. Step 4

   Heat 2 tablespoons of the oil in the same large, non-stick skillet over medium. Working in batches, scoop a packed ¼ cup of spinach mixture into the palm of your hand and flatten to about ½-inch thick, smoothing the sides as you flatten. Carefully place patty in the skillet and continue with remaining spinach mixture until the pan is full, about 6 patties spaced evenly apart. Cook until deep golden brown on both sides, 3 to 4 minutes per side. Transfer fritters to a paper towel-lined baking sheet to drain. Repeat with remaining oil and spinach mixture.

5. Step 5

   Transfer fritters to a platter with salsa alongside. Serve with steamed rice or a side salad (or both) or top a grain or rice bowl with fritters and use the salsa as a dressing.