Crispyspinach Recipes

CRISPY SPINACH CHIPS

Steps:

• In a medium bowl, mix all the dry seasoning and water until evenly distributed.
• In a pan fry, heat the cooking oil over medium heat.
• Dip the spinach into the mixture.
• Fry for about 1-2 minutes until the bottom is golden brown. The flip and continue frying for 1-2 minutes until all the sides is golden brown and crispy.
• After frying remove spinach chips from pan and drain on paper towels. Continue frying a new batch of crispy spinach chips.
• Enjoy the crispy spinach chips!

CHINESE STYLE SPINACH

Steps:

• Remove the stems from the spinach; wash leaves thoroughly, and pat dry. Tear the spinach into bite-sized pieces.
• Heat the oil in a large Dutch oven or wok over high heat. Add the garlic; and saute 1 minute. Add the spinach; stir until coated with oil.
• Add the soy sauce and sugar; saute 2 minutes.
• Serve immediately.

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.

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.

RASIKA'S PALAK CHAAT - FRIED SPINACH WITH A YOGURT SAUCE

Steps:

• In a small bowl, combine the yogurt, chopped dates, coriander, cumin, curry powder, lemon juice, water, and a pinch of salt.
• Dry the spinach leaves on a paper towel
• Either fill a heavy bottom pot with enough oil to roughly ½ inch depth and turn on medium high heat or fill and heat your deep frier as per instructions provided with the fryer
• Gently place a few leaves into the hot oil taking care to stand adequate distance from the pan or fryer to avoid splash back. Spinach leaves contain a lot of water so this WILL happen. Fry for roughly 30 seconds to 1 minute.
• Place fried leaves on a paper towel to drain and cool. Continue frying the remainder of leaves in small batches
• Finally plate the leaves and drizzle some sauce. Add the chopped tomatoes and onion on top and enjoy!

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.

SEA SALT AND LIME SPINACH CHIPS

Steps:

• Preheat the oven to 275F. Line 2 baking sheets with nonstick pads or parchment paper.
• In a small bowl, use your fingers to rub together the zest and the salt.
• In a large mixing bowl, toss the spinach with the olive oil to thoroughly coat.
• Then add the lime salt and toss again to distribute a little bit of the salt on each leaf. Use your hands if necessary.
• Distribute the spinach between the two prepared cookie sheets in an even layer (do not crowd the leaves).
• Sprinkle each batch with a teaspoon of lime juice.
• Bake for 30-35 minutes (you may need less time depending on how fresh your spinach is, so keep an eye on it) until the leaves are withered and very thin.
• Remove from oven, and let the chips cool completely on the pan before serving.

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 SPINACH FRITTERS

Steps:

• In a mixing bowl, Add in the Chickpea flour, Cumin seeds, Red chili powder, turmeric powder, Pepper powder, and Salt
• Add in Water and mix them all together to a batter.
• Coat the Spinach leaves with the Batter and Deep fry them.
• Spinach Fritters is now ready!