Torrejas De Espinaca (Peruvian Vegetable Fritters) - cooking recipe

Ingredients

2 cups spinach leaves, trimmed
2 green onions
3 eggs
3 tablespoons flour
2 tablespoons milk
salt & pepper, to taste

Preparation

Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
Julienne green onions, add to bowl.
Scramble eggs with a little milk and rest of ingredients.
Mix egg mixture into vegetables and let sit 5 minutes.
Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
Remove and drain on paper towel.