EASY FRIED SPINACH
This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast.
Provided by roteir
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 4.8 g, Cholesterol 20.3 mg, Fat 17.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 5.6 g, Sodium 76.5 mg, Sugar 0.4 g
PAN FRIED SPINACH
Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.
Provided by RUSTY5
Categories Side Dish Vegetables Onion
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g
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.)
FLASH FRIED SPINACH (OR ESCAROLE)
This is another recipe I haven't actually made myself, but I've eaten it many times in restaurants here in St. Louis, made the with spinach or with the escarole. It is absolutely delish! I adapted this from a recipe on allrecipes, changing it to use cheese the way they do at the restaurants here and including the idea of escarole. Usually it is served as an appetizer, but it would make a side dish too.
Provided by helowy
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil in a deep fryer (or deep pot) to 375°F.
- Deep fry spinach in batches (about a handful at a time) for about 30 seconds.
- Remove and drain on paper towels.
- Sprinkle with parmesan to taste.
Nutrition Facts : Calories 1927.4, Fat 216.3, SaturatedFat 36.5, Sodium 61.7, Carbohydrate 2.8, Fiber 1.7, Sugar 0.3, Protein 2.2
DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM
Categories Dairy Egg Breakfast Brunch Fry Poach New Year's Day Ham Spinach Deep-Fry Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
- Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
- Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
- Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
- Cut sliced ham crosswise into 1/4-inch-wide strips.
- Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
- Return frying oil to 375°F.
- Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
- Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
- Divide creamed spinach among 4 plates, then top with poached eggs and ham.
CRISPY DEEP FRIED SPINACH BALLS
Make and share this Crispy Deep Fried Spinach Balls recipe from Food.com.
Provided by Tryanythingtasty1
Categories < 15 Mins
Time 9m
Yield 8 balls, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.1, Fat 15.2, SaturatedFat 8.9, Cholesterol 37.7, Sodium 498.1, Carbohydrate 21.3, Fiber 1.6, Sugar 2.5, Protein 9.8
SPICY FRIED SPINACH
For spinach lovers, this makes a delicious side dish to an Indian meal, or can be served with rice or Indian breads.
Provided by Daydream
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash spinach well, in several changes of water, to remove grit.
- Heat the ghee and peanut oil in a large skillet or wok.
- Stir-fry the sliced onion until golden brown.
- Add the garlic and ginger; and stir-fry for a further minute or two.
- Mix in the cumin seeds, ground spices and salt.
- Finally, add the spinach.
- Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
- Add more water as necessary to prevent the spinach from sticking to the pan.
- Serve hot with rice or Indian breads.
Nutrition Facts : Calories 171.7, Fat 13.8, SaturatedFat 5.2, Cholesterol 16.4, Sodium 675.9, Carbohydrate 10.9, Fiber 3.6, Sugar 2.9, Protein 4
SPINACH PAKORA (FRITTERS)
Fritters or pakoras are considered the most readily available snack any time of the day. It is a treat especially in cold rainy weather when the aroma of fried dough and vegetables is very comforting. These can be made in advance and frozen. Warm in a 350 degreeF oven before serving. Makes 40-45 pieces. This is from Kusum's book 'Recipes with a Spice - Indian cuisine for balanced nutrition'.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 40 pieces
Number Of Ingredients 13
Steps:
- Sift the gram flour.
- Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
- Cover and let it stand for ½ hour.
- Sprinkle little water if needed.
- (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
- (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
- Heat the oil in a deep skillet or wok on medium to high heat.
- For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
- Put the'pakoras' in a single layer in the skillet.
- Fry, turning them with a slotted flat spatula, until all sides become golden brown.
- (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
- Fry all the'pakoras' this way.
- Serve hot with any chutney.
- Variation: Add 1 cup corn kernels to the mixture for extra crispness.
- May also add ½ teaspoon baking soda to ensure softness.
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