Fried Spinach

6 servings
  • Vegetable oil for deep-frying
  • 3 bunches spinach, well washed, patted dry and stems removed
  • Salt and freshly ground black pepper
  • In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

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4.3 4
I had fried spinach as a topping to my pasta in a restaurant while on a business trip. It was amazing, and added to the pasta in a way that I'd never experienced. I've wanted to replicate it, so thank you for the head start! item not reviewed by moderator and published
Great flavor. They were crispy, yet melted in your mouth. However, I only managed to fry about a dozen leaves. I used bagged spinach - completely dry and the splatter was unbelievable. I used a deep dutch oven and my stove and floor were still a disaster. Not worth it. item not reviewed by moderator and published
I have found adding some shaved parmesian or reggiano cheese just before serving gives it a fun zip and VERY tasty:) item not reviewed by moderator and published
This one was way beyond my expectations. I highly recommend using a skimmer to fix the spinach, and dry the spinach as thoroughly as possible. Also, cover with a lid, because no matter how dry you get it, spinach is a moist vegetable and will spit from the oil. I added a pinch of nutmeg at the end, which really made my guests say "hmmm..." item not reviewed by moderator and published

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