Spinach-and-Date Fritters

Preparation

1. Step 1

   Bring a large pot of water to a boil and add the spinach. Cook until thoroughly wilted, then drain well in a colander and cool.

2. Step 2

   Squeeze out as much water as possible and transfer spinach to a cutting board. Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves. When the spinach has a mashed appearance, chop coarsely. Transfer to a large bowl. Add the eggs and mix well. Stir in the salt, pepper, ginger and cinnamon.

3. Step 3

   Using a food processor, or by hand, finely chop the dates and currants. Add to the spinach mixture and stir until blended. Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes. The mixture should be thick enough to shape into balls about 1¼ inches in diameter. If necessary, add more bread crumbs to obtain the right consistency. Make 24 balls.

4. Step 4

   Place a wide, deep pan over medium heat and add enough oil to come about 1½ inches up the side of the pan. Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.

5. Step 5

   When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off. Place the ball in the oil. It should begin to fry immediately, turning light golden brown in 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining balls and batter, adjusting heat as necessary. Dust with confectioners' sugar and serve hot.