Lost Dishes: Zuzu's Petals - Crispy Fried Spinach

Zuzu's Petals: Crispy Fried Spinach

Crispy fried spinach was a favorite on the menu at David Slay's ZuZu's Petals in Kirkwood. Slay first found the dish while working in a restaurant in Paris, where flash-fried spinach was used as a stuffing for fish. In 1980, he introduced the concept to St. Louis at Cafe Hamton, where he offered it on top of halibut. Nobody commented on the halibut, but they loved the spinach, so he put it on his menu as a side dish.


Fresh spinach	Crispy fried spinach

Crispy Fried Spinach

Source: St. Louis Post-Dispatch, April 2, 2001

Yield: 2 to 3 servings

Ingredients

1 lb fresh spinach
1 qt canola or vegetable oil
1 Tbsp grated Parmesan cheese
1 pinch salt
Juice of 1/2 lemon (1 to 2 Tbsp)

Preparation

Quickly rinse spinach several times; drain very well. Don't remove stems from the spinach leaves; they help the greens hold their shape.

Use a large pot, electric fryer or wok; add oil to a depth of 2 to 3 inches, and heat to 400 degrees. Add spinach in batches that fit comfortably in the pot; submerge and fry about 2 minutes, until spinach turns very dark green. Remove with a slotted spoon; gently lay on paper towels to drain excess oil.

Put spinach in a bowl; toss with Parmesan, salt and lemon juice. Serve on a napkin folded to fit a plate.