The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Sep. 8, 2009
This had a nice flavor but was WAY to greasy. i tried squeezing it to get some of the oil off but to no avail. I did top with parm. cheese like others suggested.
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Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.67 star rating.
Reviewed: Aug. 30, 2009
Good but very greasy
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Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Jul. 29, 2009
This is a great topping for chicken marsala.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Apr. 1, 2009
This side dish is awsome. Heat oil to 380 so when u add spinach it's still hot. Cook maybe 30 sec and do not put to much in at a time. Take out and hit with lemon juice and parmesean. Serve immediatly. Have to use fresh spinach, right out of garden is the best.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Mar. 2, 2009
gave this a try the other night, along with "Seared Tuna with Wasabi-Butter Sauce" on this site. It was different, but neither of us really cared for it. Will not be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Aug. 27, 2008
We had this in Colorado and it was sprinkled with soy sauce. It was a crowd favorite!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.67 star rating.
Reviewed: Oct. 28, 2007
first let me start by saying that I love spinach and so does my family. However this was NOT good at all. I have no words to say except it takes like paper with an after taste of peanuts.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.67 star rating.
Reviewed: Sep. 6, 2007
sorry, this was just awful.
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Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
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Reviewed: Sep. 2, 2007
This sounded crazy, but I had to try it. I had to use Canola oil for frying though, as I didn't have any peanut oil on hand. But they still turned out good, really light and flakey. Like another reviewer said, it literally melts in your mouth.
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Chicago, Illinois, USA
The reviewer gave this recipe 1 stars. This recipe averages a 3.67 star rating.
Reviewed: Aug. 15, 2007
I rated this before, guess I will again. This did not turn out the way I expected. I must have done something wrong
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.67 star rating.
Reviewed: Aug. 2, 2007
In experimenting with this unusual recipe, my colleagues and I felt that while the idea is novel and the product is potentially shatteringly crisp and tasty, the instructions could perhaps benefit from some enhancement. At the outset, it is essential that the spinach leaves be thoroughly and completely dry. Guard yourself against the normal spattering of oil that can occur with a moisture-laden vegetable such as spinach. Of equal importance is the choice of oils: while peanut oil is a good choice, especially for flavour, if you have access to grape seed oil, do try it for its light taste and high smoke point. Experiment with the frying time; some of the leaves will fry crisp in 5 seconds, some will take longer. The ones that we let go for 30 seconds were overly done. Employ the use of a cooking thermometer as the temperature of the oil will drop with each frying event. Finally, do sprinkle not only with salt and pepper but also with finely grated parmesan cheese.
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Cooking Level: Professional

Living In: Luton, Bedfordshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Jul. 28, 2007
I use this technique with fresh sage leaves, basil,or flat leaf parsley. Now that I've made this recipe, I bet it would be great using swiss chard or radicchio too. It's gonna spit when it hits the hot oil, so BE CAREFUL! I like to use fried herbs or greens as a garnish when I'm trying to impress the family or friends. Yes, I'm shallow that way:o):o):o)
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Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA
Living In: Orlando, Florida, USA
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: May 25, 2007
yes i have tried it for many times its really good.because i was also not a fan of spinach but this fried one is really nice.i moslty sprinkle it on sandwiches and salalds to give a crispy touch.its good linda.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: Nov. 9, 2006
My kids love this! It's definitely their most requested green veggie.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Aug. 26, 2006
We did not care for, some spots were cripsy while others were kind of spongy. Although we like spinich and I am trying to find new vegetable ideas, this was not one of them.
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Cooking Level: Intermediate

Home Town: Bremen, Bremen, Germany
Living In: Lanham, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Jul. 6, 2006
This is incredible!! I had this in a restaurant here in St. Louis, found your recipe and gave it a whirl! Excellent with a dusting of Parmesan Cheese! It literally melts in your mouth!!
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Jul. 3, 2006
This is a great recipe. There is a restaurant here in Tampa, FL that serves this at the International Mall near the airport but being able to make it at home really is a treat.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Jun. 7, 2006
Thanks, I had this dish a few years ago with orange chicken. Never knew what it was fried in, tastes great!!!
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Mesa, Arizona, USA
The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: May 31, 2006
This is very similar to a side dish I used to order at a chinese resturant in Chicago. I just moved to Florida and I miss it so much. I tried this recipe using spinach and Bok Choy leaves. It is wonderful!!! Thank you so much for sharing!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Mar. 14, 2006
I don't know what I did wrong but I didn't like them. Some were crunchy and some were not. But my husband liked it.
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Cooking Level: Intermediate

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