Crispy Deep Fried Spinach Balls 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.

DEEP FRIED SPINACH

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.

EASY FRIED CHINESE CHICKEN BALLS

Steps:

• Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
• Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

CRISPY DEEP FRIED SPINACH BALLS

Steps:

• Mix together all the ingredients in a bowl using your hands as this helps get the mix together, the egg white will help to bind the mixture so it should all come together very quickly.
• Once the mix can be sculpted into a ball shape it is ready to create the individual balls.
• Tear off sections of the mixture and using your palms roll it into a ball about the size of a golf ball flatten the ball slightly so it is a kind of oval shape.
• Deep fry the balls until they are a golden brown colour on all sides and serve on top of a creamy pasta dish. The balls should be slighly soft with melted cheese inside if they are cooked correctly.

CRISPY DEEP FRIED SPINACH & ARTICHOKE DIP BALLS

Steps:

• If you've made Spinach & Artichoke Dip before, you will notice that this recipe is much thicker. If the finished product isn't thick enough to roll into balls, add alittle more Parm Cheese, or refrigerate to tighten/thicken the mix.
• Preheat your Fry Daddy! Roll the balls into the size you would like, and place on a sheet, and place in the freezer for 20 - 30 mins (this will tighten/solidify the balls into something that can be more successfully breaded.
• One at a time, cover each ball with flour (bowl #1), then into the egg until its totally covered (bowl #2), and finally into the breadcrumbs until covered (bowl #3). Drop into the hot oil and fry for 5 - 6 minutes. Enjoy!

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.

SIMPLE FRIED SPINACH BALLS

Steps:

• Gather the ingredients.
• Heat the oven to 200 F.
• Heat the vegetable oil to 360 F in a large, heavy pot.
• Squeeze as much moisture out of the cooked spinach as possible.
• Combine chopped spinach, melted butter, salt, pepper, 1 well-beaten egg, bread crumbs, onion, Parmesan cheese, and spice; mix well. Allow to stand 10 minutes then shape into 1-inch balls.
• Combine remaining egg with the 1/4 cup water; beat until well blended.
• Roll the spinach balls in the fine dry bread crumbs, dip in egg mixture, then again in bread crumbs.
• In the heated oil, fry the spinach balls in small batches until golden brown.
• Drain on paper towels.
• Place these on a rack in a pan, and place pan in the warm oven while you fry remaining spinach balls.

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.)