| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Niger | Toohot04 | 6 | servings |
INGREDIENTS
| Vegetable oil; for deep-frying | ||
| 3 | bn | Spinach; washed, patted dry, |
| ; and stems removed | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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