Sounds a little crazy, but this deep fried crispy spinach is something the kids will even eat! Light, crispy, and so good.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

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Nutrition Facts

211 calories; protein 2g; carbohydrates 2.5g; fat 22.3g; sodium 346mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2004
You can, and should, make this even if you don't have a deep fryer. Pour the oil into your deepest saucepan, and heat it on high. Peanut oil burns at a temperature much hotter than most vegetable oils, so it's got to be heated on high. Using your longest tongs, put a small clump of spinach in the hot oil and keep it there- you need to use the tongs to keep the spinach submerged or else it will float to the top of the oil and won't fry correctly. The fried spinach should be really dark green, light and airy, and it should just melt in your mouth. It's a nice complement to heavy meats and fish steaks. By the way, it so quick that you can make this recipe literally at the last moment, as food is being carried to the table. Read More
(226)

Most helpful critical review

Rating: 2 stars
08/02/2007
In experimenting with this unusual recipe, my colleagues and I felt that while the idea is novel and the product is potentially shatteringly crisp and tasty, the instructions could perhaps benefit from some enhancement. At the outset, it is essential that the spinach leaves be thoroughly and completely dry. Guard yourself against the normal spattering of oil that can occur with a moisture-laden vegetable such as spinach. Of equal importance is the choice of oils: while peanut oil is a good choice, especially for flavour, if you have access to grape seed oil, do try it for its light taste and high smoke point. Experiment with the frying time; some of the leaves will fry crisp in 5 seconds, some will take longer. The ones that we let go for 30 seconds were overly done. Employ the use of a cooking thermometer as the temperature of the oil will drop with each frying event. Finally, do sprinkle not only with salt and pepper but also with finely grated parmesan cheese. Read More
(157)
40 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
04/21/2004
You can, and should, make this even if you don't have a deep fryer. Pour the oil into your deepest saucepan, and heat it on high. Peanut oil burns at a temperature much hotter than most vegetable oils, so it's got to be heated on high. Using your longest tongs, put a small clump of spinach in the hot oil and keep it there- you need to use the tongs to keep the spinach submerged or else it will float to the top of the oil and won't fry correctly. The fried spinach should be really dark green, light and airy, and it should just melt in your mouth. It's a nice complement to heavy meats and fish steaks. By the way, it so quick that you can make this recipe literally at the last moment, as food is being carried to the table. Read More
(226)
Rating: 2 stars
08/02/2007
In experimenting with this unusual recipe, my colleagues and I felt that while the idea is novel and the product is potentially shatteringly crisp and tasty, the instructions could perhaps benefit from some enhancement. At the outset, it is essential that the spinach leaves be thoroughly and completely dry. Guard yourself against the normal spattering of oil that can occur with a moisture-laden vegetable such as spinach. Of equal importance is the choice of oils: while peanut oil is a good choice, especially for flavour, if you have access to grape seed oil, do try it for its light taste and high smoke point. Experiment with the frying time; some of the leaves will fry crisp in 5 seconds, some will take longer. The ones that we let go for 30 seconds were overly done. Employ the use of a cooking thermometer as the temperature of the oil will drop with each frying event. Finally, do sprinkle not only with salt and pepper but also with finely grated parmesan cheese. Read More
(157)
Rating: 5 stars
07/29/2007
I use this technique with fresh sage leaves basil or flat leaf parsley. Now that I've made this recipe I bet it would be great using swiss chard or radicchio too. It's gonna spit when it hits the hot oil so BE CAREFUL! I like to use fried herbs or greens as a garnish when I'm trying to impress the family or friends. Yes I'm shallow that way:o):o):o) Read More
(40)
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Rating: 5 stars
12/28/2004
This is a great dish. It's a huge hit here in St. Louis although we sprinkle parmesan cheese over the flash-fried spinach instead of using salt and pepper. What a treat! Read More
(23)
Rating: 3 stars
08/26/2006
We did not care for some spots were cripsy while others were kind of spongy. Although we like spinich and I am trying to find new vegetable ideas this was not one of them. Read More
(22)
Rating: 4 stars
09/02/2007
This sounded crazy but I had to try it. I had to use Canola oil for frying though as I didn't have any peanut oil on hand. But they still turned out good really light and flakey. Like another reviewer said it literally melts in your mouth. Read More
(21)
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Rating: 5 stars
01/26/2010
This is a yummy and different way to make spinach. I have never heard of spinach being deep fried and am glad I tried this recipe in my new deep fryer. I used vegetable oil because I did not have peanut oil. I found that the spinach tasted best when I fried it in small batches for 30-45 seconds and when the spinach was chopped into medium/small pieces. When I put in large pieces of spinach I would leave it in the deep fryer for a longer amount of time but it just did not come out as light airy and crisp as the other pieces. I ate the spinach alone sprinkled with salt and pepper and think it would be great in the future on salads or as a side to fish/chicken with fresh lemon squeezed on top. Thanks for a unique and tasty twist on spinach:) Read More
(15)
Rating: 3 stars
03/14/2006
I don't know what I did wrong but I didn't like them. Some were crunchy and some were not. But my husband liked it. Read More
(15)
Rating: 1 stars
08/15/2007
I rated this before guess I will again. This did not turn out the way I expected. I must have done something wrong Read More
(10)
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