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1
Bring a large pot of water to a boil and add the spinach.
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2
Cook until thoroughly wilted, then drain well in a colander and cool.
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3
Squeeze out as much water as possible and transfer spinach to a cutting board.
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4
Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves.
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5
When the spinach has a mashed appearance, chop coarsely.
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6
Transfer to a large bowl.
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7
Add the eggs and mix well.
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8
Stir in the salt, pepper, ginger and cinnamon.
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9
Using a food processor, or by hand, finely chop the dates and currants.
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10
Add to the spinach mixture and stir until blended.
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11
Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes.
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12
The mixture should be thick enough to shape into balls about 1 1/4 inches in diameter.
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13
If necessary, add more bread crumbs to obtain the right consistency.
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14
Make 24 balls.
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15
Place a wide, deep pan over medium heat and add enough oil to come about 1 1/2 inches up the side of the pan.
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16
Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.
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17
When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off.
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18
Place the ball in the oil.
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19
It should begin to fry immediately, turning light golden brown in 1 to 2 minutes.
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20
Remove and drain on paper towels.
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21
Repeat with the remaining balls and batter, adjusting heat as necessary.
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22
Dust with confectioners' sugar and serve hot.
