I've had these in restaurants in two delicious ways:
1. As Appetizer: They're coated in some batter and fried to potato chip-like crispiness. You pick them up and dip them in mayo.
2. As garnish: Crisp but very delicate, can break up easily.
I've tried to recreate the garnish-type but it was such a painful disappointing experience. Occasionally the frying spinach 'exploded' and splattered oil all around (even on me!) My stove top and floor became a slippery mess, not to mention getting some burns on my face and arms
It can't be this hard right? Does anyone have tried and tested recipes for these? Also, I don't have a deep fryer. Any tips on how to minimize oil splatter? Like do I have to dry each leaf and spread it out before dropping into the oil one by one? (That's what I tried to do but failed miserably...)
After all that trouble, the fried spinach garnish turned out either overdone or not crisp at serving time.
Thank you in advance!