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!
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!