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It doesn’t have to be potatoes. Heat two inches of a light tasting oil, like canola, until it starts to slightly smoke. Rinse a cup of spinach leaves, and/or a half cup of artichoke leaves. Make sure the leaves are dry, or the spattering will be frightening. Drop the leaves slowly into the oil, slowly, with a metal spoon, for 10 seconds with spinach, 30 seconds with the artichoke leaves. Place on paper towels to drain, and then sprinkle with pepper and parmesan cheese. Crispy loveliness.

This entry was posted on August 22, 2012 at 7:43 pm and is filed under Food with tags fried artichoke leaves, fried spinach. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.