Sometimes recipe ideas from from the unlikeliest sources.
Last weekend I met up with a friend for lunch during the tail end of Black Friday weekend (ugh), and we settled on a pretty generic lunch spot for a quick bite. I ordered a fairly lackluster seared tuna, and on the side came this incredible creation.
Many of the best things in the world are deep-fried — donuts, chicken fingers (except mine), french fries… you get the idea. But deep-fried vegetables? That’s not one that jumped to the forefront of my mind.
But these delicate little bites have everything that’s good about fried food, and they’re a lot better for you than eating a giant funnel cake. This recipe is probably best as a garnish — it would be amazing topping a delicious pasta recipe or some canapes for a party. I know these aren’t the prettiest photos, but once you try this recipe, you won’t mind a bit.
2 cups canola oil
4 cups fresh, washed baby spinach
Fresh ground pepper
Heat oil in a frying pan or deep fryer to 375 degrees F. Place a large handful of fresh spinach in a mesh strainer (or deep fryer basket), and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add salt and pepper to taste.