Flash Fried Spinach
I snagged this recipe from the web. I want to give it a try later. I ate at this one Mayan restaurant during residency, and I had the best spinach I ever had in my life. I hope this recipe is a lot like it.
DAVID SLAY'S ORIGINAL CRISPY FRIED SPINACH
ZuZu's Petals
1 pound fresh spinach
1 quart canola or vegetable oil
1 tablespoon grated Parmesan cheese
1 pinch salt
Juice of 1/2 lemon (1 to 2 tablespoons)
Quickly rinse spinach several times; drain very well.
Use a large pot, electric fryer or wok; add oil to a depth of 2 to 3
inches, and heat to 400 degrees. Add spinach in batches that fit
comfortably in the pot; submerge and fry about 2 minutes, until
spinach turns very dark green. Remove with a slotted spoon, and
gently lay on paper towels to drain excess oil.
Put spinach in a bowl; toss with Parmesan, salt and lemon juice.
Serve on a napkin folded to fit a plate.
Yield: 2 to 3 servings.
Testers' note: Use a slotted spoon or Chinese strainer to keep the
spinach submerged while frying. Have the lemon, salt and Parmesan
ready before you fry the spinach, then toss and serve immediately.
DAVID SLAY'S ORIGINAL CRISPY FRIED SPINACH
ZuZu's Petals
1 pound fresh spinach
1 quart canola or vegetable oil
1 tablespoon grated Parmesan cheese
1 pinch salt
Juice of 1/2 lemon (1 to 2 tablespoons)
Quickly rinse spinach several times; drain very well.
Use a large pot, electric fryer or wok; add oil to a depth of 2 to 3
inches, and heat to 400 degrees. Add spinach in batches that fit
comfortably in the pot; submerge and fry about 2 minutes, until
spinach turns very dark green. Remove with a slotted spoon, and
gently lay on paper towels to drain excess oil.
Put spinach in a bowl; toss with Parmesan, salt and lemon juice.
Serve on a napkin folded to fit a plate.
Yield: 2 to 3 servings.
Testers' note: Use a slotted spoon or Chinese strainer to keep the
spinach submerged while frying. Have the lemon, salt and Parmesan
ready before you fry the spinach, then toss and serve immediately.