Recipe courtesy of Mary Sue Milliken and Susan Feniger

Fried Spinach

Name: Fried Spinach
Yield: 6 servings
Ingredients: Vegetable oil for deep-frying; 3 bunches spinach, well washed, patted dry and stems removed; Salt and freshly ground black pepper

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Level: Easy

Yield: 6 servings

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Ingredients

Vegetable oil for deep-frying

3 bunches spinach, well washed, patted dry and stems removed

Salt and freshly ground black pepper

Directions

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.)