Recipe: David Slay's Original Crispy Fried Spinach

DAVID SLAY'S ORIGINAL CRISPY FRIED SPINACH

1 pound fresh spinach
1 quart canola or vegetable oil
1 tablespoon grated Parmesan cheese
1 pinch salt
Juice of 1/2 lemon (1 to 2 tablespoons)

Quickly rinse spinach several times; drain very well.

Use a large pot, electric fryer or wok; add oil to a depth of 2 to 3 inches, and heat to 400 degrees F.

Add spinach in batches that fit comfortably in the pot; submerge and fry about 2 minutes, until spinach turns very dark green. Remove with a slotted spoon, and gently lay on paper towels to drain excess oil.

Put spinach in a bowl; toss with Parmesan, salt and lemon juice. Serve on a napkin folded to fit a plate.

Yield: 2 to 3 servings
Source: ZuZu's Petals

Testers' note:
Use a slotted spoon or Chinese strainer to keep the spinach submerged while frying. Have the lemon, salt and Parmesan ready before you fry the spinach, then toss and serve immediately.