Crispy Spinach

CRISPY SPINACH



Crispy Spinach image

Something yummy and different. The trick is to have the oil really hot before putting the spinach in and the spinach will not absorb a lot of oil. It is a good starter as it is light. THe oil should be brought back to the same temperature between each batch.

Recipe From food.com

Provided by Girl from India

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients: 6

500 g spinach
1/4 cup sesame seeds
3 tablespoons finely chopped green chilies
salt
sugar
oil (for deep frying)
Calories83.1
Fat5
SaturatedFat0.7
Sodium100.2
Carbohydrate7.3
Fiber3.9
Sugar0.9
Protein5.3

Steps:

  • Separate spinach leaves from stems and wash in plenty of water.
  • Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured.
  • Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
  • Line a colander with absorbent paper and place it close by.
  • Heat oil in a wok or deep frying pan till smoking hot.
  • Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
  • Remove from oil with a slotted spoon and place in the colander.
  • Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
  • Continue cooking remaining spinach in the same way.
  • Serve immediately.


EASY FRIED SPINACH



Easy Fried Spinach image

This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast.

Recipe From allrecipes.com

Provided by roteir

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients: 4

¼ cup canola oil
¼ cup unsalted butter
2 (10 ounce) bags fresh spinach leaves
8 cloves garlic, thinly sliced
Calories178.1 calories
Carbohydrate4.8 g
Cholesterol20.3 mg
Fat17.4 g
Fiber2.2 g
Protein3 g
SaturatedFat5.6 g
Sodium76.5 mg
Sugar0.4 g

Steps:

  • Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.


DEEP FRIED SPINACH



Deep Fried Spinach image

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

Recipe From allrecipes.com

Provided by LINDA MCLEAN

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients: 3

4 cups peanut oil for frying
1 (10 ounce) package washed fresh spinach
salt and pepper to taste
Calories210.6 calories
Carbohydrate2.5 g
Fat22.3 g
Fiber1.5 g
Protein2 g
SaturatedFat3.8 g
Sodium346 mg
Sugar0.3 g

Steps:

  • 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.


CREAMED SPINACH WITH CRISPY CHEESE



Creamed Spinach with Crispy Cheese image

Recipe From foodnetwork.com

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients: 11

2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 tablespoons heavy cream
One 10-ounce package frozen chopped spinach, thawed and drained
1 cup grated white Cheddar
Juice from 1/2 lemon
Hot sauce, to taste
3/4 cup grated Parmesan

Steps:

  • Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
  • Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
  • Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.




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  1. Wash and dry your spinach leaves and remove the large stems. You will be shredding the majority of the leaves but hold about 8 – 10 large leaves back for dipping in batter.
  2. Wash and dry your spinach leaves and remove the large stems. You will be shredding the majority of the leaves but hold about 8 – 10 large leaves back for dipping in batter.
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