Fried Spinach
By: Anonymous
Published: Friday, December 11, 2009 - 10:09pm

Ingredients




Vegetable oil for deep-frying
3 bn Spinach washed, patted dry, and stems removed
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 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. 2 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.) 3 This recipe yields 6 servings.