It's called frying.
Now don't go calling Child Protective Services on me, people. Of course I would prefer to be able to hand my picky eater plain steamed asparagus, or raw broccoli, or beets, and watch him gobble it up. Don't think I haven't tried.
With some vegetables, raw and crunchy works. He loves celery, and he'll tolerate carrots and cucumbers. But spinach - not so much. And we all know how important those dark leafy greens are.
So sue me: I took the easy way out and fried the stuff up. In olive oil. With cheese and salt. And you know what? He loved it. And I got some vitamins and fiber into him. Which made me feel slightly better about the four brownies he ate at the party we went to later that day.
Note: The ratio of vegetables to other stuff in these pancakes is pretty high. The same method works well with zucchini or leftover cooked broccoli.
- 2 boxes frozen chopped spinach, defrosted
- 3 eggs, lightly beaten
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan, Grana Padano or Romano cheese
- 1/4 cup fresh parsley, chopped
- 2 green onions, chopped
- 1 tsp dried dill (or 1 Tbsp fresh, chopped)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup Bisquick (or other unsweetened baking mix)
- Olive oil, for frying
Heat a heavy skillet over medium heat. Add about 1 Tbsp olive oil to the pan and dollop in the batter, using a heaping tablespoon for each pancake. Cook until golden brown on the first side, then flip. When both sides are golden and crispy, set the finished pancakes on a rack over a baking sheet. I don't like putting fried things on paper towels because I find they get soggy, but if that doesn't bother you, feel free to drain on paper towels instead.
Serve when the pancakes are cool enough to handle - they're definitely finger food in our house.