Deep-fried spinach

1 serving


Clean spinach, remove cuttings. Wash the leaves properly and dry with a paper towel. The leaves must be dry to hold the dough. In a bowl, stir flour, egg, baking powder, salt, pepper and so much water to make a liquid pancake dough. Heat the oil in a wok or fryer. Just before frying, immerse the spinach leaves in the dough, let it drain slightly and deep-fry until the dough is slightly browned. It is best to fry in portions so that the spinach leaves float freely in the oil and fry evenly. Remove the half-finished spinach with a spoon and let the excess oil drain. Heat the oil again and fry until golden yellow in the second approach to make the crust of their pastry crisp. Arrange the finished spinach on a heated plate and serve hot. Savoury dipping sauces are great for this snack