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deep-fried spinach

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 [1]), 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. 

INGREDIENTS

2 cups canola oil
4 cups fresh, washed baby spinach
Sea salt
Fresh ground pepper

DIRECTIONS

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.