Fried spinach

Yield: 6 servings

Measure Ingredient
\N \N Vegetable oil; for deep-frying
3 bunches Spinach; washed, patted dry,
\N \N ; and stems removed
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350 degrees. 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.) This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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