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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    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!
    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.
    I have found adding some shaved parmesian or reggiano cheese just before serving gives it a fun zip and VERY tasty:)
    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..."
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