Make crispy fried spinach to eat on its own or in chaats.
You know that delicious fried seaweed you get at Chinese takeaways and restaurants.
Well, I’m not saying for sure that this is how they do it but I think it might be. It’s long been known that most Chinese ‘crispy fried seaweed’ isn’t actually seaweed and this crispy fried spinach tastes like the real deal.
I only got the idea to experiment with this after a visit to Thali on Old Brompton Road in London. They prepared a palak (spinach) chaat from my wife Caroline and me which was absolutely amazing.
Unfortunately, they didn’t want to give up their recipe so I decided to figure it out for myself.
I took loads of photos so I could give it a go when I got home. My palak chaat recipe is right here. I think I nailed it!
This crispy fried spinach is just one of the ingredients in that chaat but I decided to post it separately as it makes a delicious side dish on its own. It’s so addictive.
This one couldn’t be easier.
All you need is fresh spinach, vegetable oil and perhaps a bit of salt or chaat masala. I used salt this time like it Chinese restaurants but if you would like to give it an Indian touch, use chaat masala.
My recipe for chaat masala is here.
If you’re planning a dinner party, this crispy fried spinach can be made a few hours ahead of time as it can be served hot or at room temperature.
You will also need some paper kitchen towels to soak up the excess oil. I made it a few days ahead of serving once and it was still very good.
Storing your crispy fried spinach.
I keep mine in air-tight jars if keeping longer than a day or so.
It keeps crispy and nice. That usually doesn’t happen though. Try some and you’ll see why. I just can’t stop snacking on the stuff.
- 250g fresh spinach - As much as you like
- Vegetable oil for deep frying
- Salt to taste
- Wash and dry your spinach leaves.
- Remove and stems and shred with a sharp knife. You can see how I did this in the photos above.
- Heat your oil in a large pan. When a piece of spinach instantly sizzles when added to the oil, you're good to go.
- Depending on how much you are making, you may need to cook the shredded spinach in batches.
- As the spinach cooks, it will turn a couple of shades darker. That is a pretty good indication that it is ready.
- Drain cooked crispy spinach on paper towels. It should crisp right up once out of the oil. Season with a little salt.