SPINACH-DATE FRITTERS

 The word 'fritter' is related to the Latin 'frigere', "to fry," and
 during the Renaissance was the generic name for any fried food.  That
 spinach came into vogue as a foodstuff in the sixteenth century is
 attested by Truner in his herbal of 1568: "Spinage or spinech is an
 herbe lately found and not long in use."  Although the true etymology
 of the word 'spinach' is not understood, the Elizabethans believed
 that it was "so called because his seede is prickly."  These tasty
 fritters make a good snack or hors d'oeuvre.

 1 pound fresh spinach
 2 eggs, lightly beaten
 1/4 teaspoon salt
 1/8 teaspoon freshly ground pepper
 1/4 teaspoon brown sugar
 1/4 teaspoon cinnamon
 1/4 teaspoon powdered ginger
 3/8 cup bread crumbs
 2 tablespoons currants
 1/4 cup pitted, finely minced dates
 vegetable oil for frying

 FOR BATTER:
 1/2 cup flour
 1/2 cup plus 2 tablespoons ale


 1. Wash and trim spinach and put in a heavy pot without draining.
 2. Steam spinach by covering pot and setting over medium heat for 1-2
    minutes or until leaves begin to wilt.
 3. Drain spinach in colander, and cool to room temperature.
 4. Chop spinach finely, place in paper towels, and squeeze out excess
     moisture.
 5. In a bowl, combine eggs, seasonings, and bread crumbs.  Mix until
    well blended.
 6. Add currants, dates, and chopped spinach.  Stir to distribute
    evenly.
 7. in a bowl, prepare batter by combining flour and ale and
    stirring until smooth.  Mixture should have the consistency of
    thick pancake batter.
 8. In a heavy skillet, heat about 1/2 inch oil to sizzling.
 9. Shape spinach mixture into small patties.
10. Place spinach patties, a few at a time, in batter, and remove each
    with a slotted spoon (allow excess batter to drip off).
11. Fry fritters in oil for about 3 minutes on each side or until golden.
12. Drain on paper towels.  Serve hot.

    YEILD:  about 20 small fritters.