Crispy Spinach 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.

CREAMED SPINACH WITH CRISPY CHEESE

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.

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 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.

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.

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:

• Preheat oven @ 375 degrees.
• Mix spinach, cream cheese spread, dressing, eggs and 3/4 cup of the shredded cheese in a large bowl.
• Stir in 1/2 cup of the crushed crackers.
• Spoon spinach mixture evenly into greased oven proof casserole dish.
• Sprinkle with remaining 1/2 cup crushed crackers and remaining 3/4 cup shredded cheese.
• Bake 20 - 25 minutes or until heated through and cheese on top is melted.

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.