Crispyspinach Recipes

HOW TO MAKE CRISPY FRIED SPINACH

Steps:

• Wash and dry your spinach leaves.
• Remove and stems and shred with a sharp knife. You can see how I did this in the photos above.
• Heat your oil in a large pan. When a piece of spinach instantly sizzles when added to the oil, you're good to go.
• Depending on how much you are making, you may need to cook the shredded spinach in batches.
• As the spinach cooks, it will turn a couple of shades darker. That is a pretty good indication that it is ready.
• Drain cooked crispy spinach on paper towels. It should crisp right up once out of the oil. Season with a little salt.

CRISPY SPINACH

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.

FRIED SPINACH

Steps:

• In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. 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.)

CRACKLING SPINACH

Steps:

• Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.
• Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.
• Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.
• Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.

CRISPY-TOPPED CREAMY SPINACH

Steps:

• Heat oven to 375°F.
• Mix first 4 ingredients in large bowl until blended. Stir in 3/4 cup cheddar and 1/2 cup cracker crumbs.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cracker crumbs and Cheddar.
• Bake 20 to 25 min. or until heated through.

EASY FRIED SPINACH

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.

SPINACH WITH CRISPY CHICKPEAS

Steps:

• Place chickpeas on a paper-towel-lined plate to allow any excess liquid to be absorbed.
• Place flour in a deep bowl; add chickpeas and toss until completely coated with flour.
• Heat 3 tablespoons olive oil in a large saucepan over high heat. When oil begins to smoke, add chickpeas, shaking pot to coat chickpeas with oil; chickpeas will begin to snap and pop. Keep shaking or stirring pan occasionally, until chickpeas are golden brown all over, about 4 minutes. Season with 1/4 teaspoon salt and pepper; using a slotted spoon, transfer chickpeas to a plate and set aside.
• Place pot over medium-high heat and add remaining tablespoon oil. Add garlic and cook, stirring constantly, for 30 seconds.
• Add red pepper and spinach to pot and cook until spinach begins to wilt, about 1 minute; season with remaining 1/4 teaspoon salt and pepper. Continue cooking until spinach has completely wilted, about 30 seconds more.
• Transfer spinach to a serving plate and top with chickpeas; serve immediately.