Fried Spinach Recipe - Cooking Index
Fried Spinach Recipe - Cooking Index
| Vegetable oil - for deep-frying | ||
| 3 | Spinach - washed, patted dry, and stems removed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350 degrees. 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.)
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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