Fritters on ryazhenka with spinach

Prepare all the ingredients. Sieve the flour through a fine sieve before using. Adjust the amount of sugar to your taste.

Remove the spinach leaves from their stems. Rinse well under running water, sorting through each leaf. Blot with paper towel to remove excess moisture.

Cut the spinach leaves into random strips.

Pour the oil into a large bowl. Then add salt, sugar and baking soda. Stir to mix.

Add chopped spinach to the ryazhenka.

Grind with an immersion blender until smooth.

In a separate container break the eggs and lightly beat them with a fork or whisk. Add the egg mixture to the spinach mixture. Stir to mix.

Add the flour mixture you've prepared.

Stir to make sure there are no lumps. The dough is medium thick. It will not hold its shape or hold together easily.

Heat vegetable oil in a frying pan. Using a tablespoon, work the spinach dough into small pancakes in the pan. Fry on just below medium heat for 2-3 minutes, until lightly browned. (If cooked over high heat, the fritters will brown too much and not retain their green color.)

Turn over and continue frying for another 1 to 2 minutes.

Place the finished fritters on a paper towel to remove any excess oil.

Fry all fritters in the same manner.

Spinach fritters with ryazhenka are ready. Serve them right after cooking, for example with sour cream or condensed milk, delicious homemade jam or honey.

Bon appetit