Post by mandie68 on Sept 7, 2010 11:57:20 GMT -5
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.
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.