Deep Fried Spinach

Deep Fried Spinach


"Sounds a little crazy, but this deep fried crispy spinach is something the kids will even eat! Light, crispy, and so good."

Ingredients 15 m {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.
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Reviews 32

  1. 36 Ratings


You can, and should, make this even if you don't have a deep fryer. Pour the oil into your deepest saucepan, and heat it on high. Peanut oil burns at a temperature much hotter than most vegetable oils, so it's got to be heated on high. Using your longest tongs, put a small clump of spinach in the hot oil and keep it there- you need to use the tongs to keep the spinach submerged or else it will float to the top of the oil and won't fry correctly. The fried spinach should be really dark green, light and airy, and it should just melt in your mouth. It's a nice complement to heavy meats and fish steaks. By the way, it so quick that you can make this recipe literally at the last moment, as food is being carried to the table.

Emma SJ

In experimenting with this unusual recipe, my colleagues and I felt that while the idea is novel and the product is potentially shatteringly crisp and tasty, the instructions could perhaps benefit from some enhancement. At the outset, it is essential that the spinach leaves be thoroughly and completely dry. Guard yourself against the normal spattering of oil that can occur with a moisture-laden vegetable such as spinach. Of equal importance is the choice of oils: while peanut oil is a good choice, especially for flavour, if you have access to grape seed oil, do try it for its light taste and high smoke point. Experiment with the frying time; some of the leaves will fry crisp in 5 seconds, some will take longer. The ones that we let go for 30 seconds were overly done. Employ the use of a cooking thermometer as the temperature of the oil will drop with each frying event. Finally, do sprinkle not only with salt and pepper but also with finely grated parmesan cheese.


I use this technique with fresh sage leaves, basil,or flat leaf parsley. Now that I've made this recipe, I bet it would be great using swiss chard or radicchio too. It's gonna spit when it hits the hot oil, so BE CAREFUL! I like to use fried herbs or greens as a garnish when I'm trying to impress the family or friends. Yes, I'm shallow that way:o):o):o)