How to keep flash fried spinach being greasy?
I have tried using different oils to make smaller pieces and no matter what I do, seems so greasy. Any suggestions? I am having a dinner Blackened Maui Maui over flash fried spinach, Rosutto mango and pineapple salsa. Of course, a salad Squid w / lemon chili oil. I want to use flash fried spinach as a bed for the fish.
After cooking, gently blot with paper towels. And may shorten their cooking time by only a tint. Also make sure you are using good quality oil, which makes a big difference.
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