Crispy Garlic Fried Spinach: Your Ultimate Quick & Flavorful Snack or Side Dish
Get ready to revolutionize the way you think about spinach! This incredible crispy fried spinach recipe delivers an irresistible crunch and bursts with flavor, all coming together on your stovetop in just 20 minutes or less. Infused with aromatic garlic and a subtle kick from red pepper flakes, it’s a remarkably simple yet profoundly satisfying dish. Whether you’re seeking a quick snack, a unique appetizer, or a vibrant side, this recipe promises to impress with its addictive texture and savory taste.
Why This Crispy Fried Spinach Recipe Works So Well
Imagine a snack that’s light, intensely flavorful, and delivers a satisfying crunch with every bite. That’s exactly what you get with fried spinach! It’s a crispy, crackly, and downright delicious treat that transforms humble leafy greens into something truly special. For many, it’s a delightful and slightly more adventurous alternative to traditional potato chips, offering a similar satisfying texture without compromising on vibrant flavors, much like popular kale chips. This recipe is a game-changer for those looking to “eat your veggies” in the most enjoyable way possible. While deep frying certainly adds a rich textural element that’s hard to achieve otherwise, it’s a fantastic way to introduce a new and exciting dimension to your vegetable repertoire.
What makes this fried spinach recipe particularly stand out is its speed and simplicity. In under 20 minutes, you can have a gourmet-level snack or side on your table. The quick frying process locks in the natural goodness of the spinach while creating an incredible crispiness that will surprise and delight your taste buds. Coupled with the fragrant minced garlic and the gentle warmth of red pepper flakes, each bite is a symphony of flavor and texture. It’s an ideal recipe for busy weeknights when you want something fresh and exciting, or for entertaining guests with a unique appetizer that’s sure to be a conversation starter.
Simple Ingredients for Flavorful Fried Spinach
Crafting this delightful fried spinach requires just a handful of fresh ingredients and common pantry staples. You’ll be amazed at how such simple components can create such a sophisticated and satisfying dish. For the full list of measurements and step-by-step instructions, be sure to check out the printable recipe card located towards the end of this post.
Ingredient Spotlight: Tips for Perfect Fried Spinach
Understanding your ingredients and their potential variations is key to culinary success. Here’s a deeper dive into what you’ll need and how you can customize your fried spinach:
- SPINACH – For optimal crispiness, you’ll want fresh, raw spinach. Make sure to remove any tough stems, as these can remain chewy after frying and detract from the delicate texture. While regular spinach works wonderfully, you can also substitute it with baby spinach if you prefer. Just be aware that baby spinach has smaller, more tender leaves and will likely fry even quicker than regular spinach, so keep a close eye on it to prevent burning. Regardless of the type, thoroughly washing and then *completely drying* your spinach is paramount. Excess water can cause the hot oil to splatter dangerously and prevent the spinach from becoming truly crispy. Use a salad spinner or paper towels to ensure every leaf is dry.
- SEASONING – The foundational flavors for this dish come from red pepper flakes, salt, freshly ground black pepper, and minced garlic. The minced garlic is fried separately to achieve a beautiful golden crispness that adds a layer of depth and aroma. Don’t hesitate to personalize the seasoning to match your palate! For a bold and zesty twist, Cajun seasoning offers a fantastic blend of spices and a bit of heat. Alternatively, an all-purpose seasoning blend can provide a convenient and delicious flavor boost. Other great additions include a sprinkle of nutritional yeast for a cheesy umami flavor, a dash of smoked paprika for depth, or a squeeze of fresh lemon juice just before serving for brightness.
- FRYING OIL – The type of oil you use is crucial for successful deep frying. You’ll need a neutral-flavored oil with a high smoke point to ensure your spinach fries evenly without imparting unwanted flavors or burning too quickly. Vegetable oil is a classic choice, as are canola oil, peanut oil, or grapeseed oil. You’ll need enough oil to fill your deep-sided skillet about 1 inch high, ensuring the spinach can be submerged and cooked thoroughly. The right oil temperature is essential for achieving that coveted crispy texture – too cool, and your spinach will be greasy; too hot, and it will burn before crisping.
How to Make Crispy Fried Spinach: Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize exactly how to make this delicious recipe. For a convenient printable version, complete with precise measurements and full instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Draining Station: Start by lining a baking sheet with several layers of paper towels. This will be your designated spot for the fried spinach and garlic to drain excess oil, ensuring they stay perfectly crispy.
- Heat the Oil: Pour enough neutral-flavored oil (like vegetable, canola, or peanut oil) into a deep-sided skillet so that it reaches approximately 1 inch up the sides. Place the skillet over medium-high heat.
- Achieve Optimal Oil Temperature: Heat the oil until it reaches a temperature of about 325-350°F (160-175°C).
PRO TIP: An accurate candy thermometer is your best friend here for precise temperature control. If you don’t have one, you can test the oil by carefully dropping a single spinach leaf into it. If it immediately sizzles, crackles, and begins to crisp, your oil is ready. Be cautious, as the oil will pop and the spinach will crackle vigorously!
- Fry the Spinach in Batches: Once the oil is at temperature, drop a handful of dried spinach leaves into the hot oil. The reaction between the fresh leaves and the hot oil will be sudden and loud, so be prepared for some sizzling and splattering! The spinach cooks incredibly fast, typically needing only 2-3 minutes to become perfectly crispy and vibrant green.
SAFETY FIRST: Never stand too close to the pan while frying, and always wear appropriate clothing that covers your arms and legs. A hot oil splatter can cause burns, so avoid wearing shorts and a tank top.
- Drain the Spinach: Using a large slotted spoon, carefully remove the crispy spinach from the oil. Spread it in a single layer onto your paper towel-lined baking sheet to allow excess oil to drain. Continue frying the remaining spinach in small batches to maintain the oil temperature and ensure even crispiness.
- Fry the Garlic: Carefully place the minced garlic into a fat skimmer and gently lower it into the hot oil. Allow the garlic to slide off the skimmer into the oil and cook for just about a minute. Watch it closely, as garlic can burn quickly; you want it to crisp up and turn a beautiful golden brown.
- Combine Garlic and Spinach: Using the same fat skimmer, remove the fried garlic from the oil and immediately scatter it over the resting fried spinach on the paper towel-lined baking sheet. This allows both components to drain together.
- Season and Serve: Allow the spinach and garlic to drain for about 5 minutes, ensuring they are free of excess oil. Then, transfer them to a large bowl. Sprinkle in the red pepper flakes, salt, and black pepper. Gently toss everything together until the seasonings are well combined and distributed. Serve warm and enjoy the incredible crunch!
Frequently Asked Questions & Expert Tips for Fried Spinach
For the absolute best texture and flavor, fried spinach is truly a dish meant to be enjoyed immediately after preparation. Its signature crispiness will diminish over time. However, if you do find yourself with leftovers, you can store them in an air-tight container or a sealed jar at room temperature for up to 2 days. To attempt to revive some of its crispiness, you can briefly reheat it in a dry skillet over medium heat for a minute or two, or pop it into an air fryer for a very short duration until it crisps up again. Avoid storing it in the refrigerator, as the moisture will make it soggy.
Choose a neutral-flavored oil with a high smoke point. Good options include vegetable oil, canola oil, peanut oil, or grapeseed oil. These oils can withstand the high temperatures needed for frying without burning or imparting an off-flavor to your spinach.
The most common culprits for non-crispy fried spinach are insufficient drying of the spinach leaves and oil that isn’t hot enough. Ensure your spinach is completely dry before it hits the oil, and always verify your oil temperature (325-350°F) before frying. Frying in small batches also prevents the oil temperature from dropping too much, which is essential for crispiness.
Yes, you can often reuse frying oil for a few rounds, especially if you’ve only fried vegetables. Once the oil has cooled, strain it through a fine-mesh sieve lined with cheesecloth to remove any food particles. Store the strained oil in an airtight container in a cool, dark place. Discard the oil if it looks cloudy, smells rancid, or produces excessive smoke at lower temperatures.
Serving Suggestions for Fried Spinach
This crispy fried spinach is incredibly versatile and can be enjoyed in numerous ways. Aside from the savory garlic and spices, a generous sprinkle of grated Parmesan cheese makes an excellent garnish, adding a salty, nutty depth. Serve it warm immediately after draining as a fantastic appetizer, a delightful snack for movie night, or a light and flavorful side dish alongside your favorite main course. It pairs wonderfully with grilled chicken, pan-seared fish, or even pasta dishes to add a textural contrast. You can also crumble it over salads for an unexpected crunch or use it as a garnish for soups and stews. Don’t be afraid to experiment with other toppings like a squeeze of fresh lemon, a sprinkle of toasted sesame seeds, or a drizzle of balsamic glaze to elevate the flavors even further!
More Delicious Spinach Recipes to Try
- Sautéed Spinach
- Creamed Spinach
- Spinach Artichoke Dip
- Spinach Salad with Mango and Avocado
- Steamed Spinach
- Air Fryer Spinach
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Fried Spinach
Fried spinach reinvents the “eat your veggies” game in the most satisfying way possible with only a handful of ingredients.
Rating: 5 out of 5 stars (from 1 vote)
IMPORTANT: There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Side Dish, Snack | Cuisine: American
Servings: 4 servings | Total Time: 20 mins | Calories: 98
Author: Amanda Davis
Ingredients
- 10 ounces raw spinach leaves (stems removed)
- 3 Tablespoons minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 pinch freshly ground black pepper
- Vegetable oil for frying
Things You’ll Need
- Large deep sided skillet
- Slotted spoon
- Fat skimmer
Before You Begin
- You’ll want regular, raw spinach with the stems removed for this recipe. You can substitute with baby spinach if desired but do note that the cook time will be quicker if doing so.
- Red pepper flakes, salt, ground black pepper, and fried minced garlic add flavor. Feel free to season the fried spinach with your favorite blend of spices. Cajun seasoning or all purpose seasoning make great substitutes!
Instructions
- Line a baking sheet with paper towels.
- Add enough oil in a deep sided skillet so that it comes about 1 inch or so up the sides.
- Heat oil over medium-high until it reaches about 325-350 F. HINT – Use a candy thermometer to gauge temp, or test by dropping a spinach leaf in the oil. Be careful, the oil will pop and the spinach will crackle.
- Drop a handful of spinach at a time into the hot oil. The reaction between the fresh leaves and the oil will be sudden and loud, so be prepared! The spinach will cook quickly, it only needs to fry for 2-3 minutes. TIP – Do not stand too close to the pan and be sure you are wearing clothing that is appropriate for frying. In other words, don’t wear shorts and a tank top!
- Remove with a large slotted spoon and spread onto paper towel lined baking sheet.
- Place garlic into a fat skimmer and lower it into the hot oil. Allow the garlic to slide off the skimmer and let it cook for just a minute, long enough for it to crisp up and turn golden brown.
- Using the fat skimmer, remove the fried garlic and place onto the resting fried spinach.
- Allow spinach and garlic to drain for 5 minutes then move to a large bowl. Sprinkle in red pepper flakes, salt, and pepper, toss to combine well.
Expert Tips & FAQs
- Fried spinach is best enjoyed right away, however, you can store any leftovers in an air-tight container or sealed jar kept at room temperature for up to 2 days.
Nutrition
Serving: 1 serving | Calories: 98cal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 352mg | Potassium: 425mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 6721IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 2mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.