Crisp Spinach Savory Snack (Printable Version)

Fresh spinach leaves fried in a spiced, crunchy batter for a flavorful, crispy snack.

# What You'll Need:

→ Vegetables

01 - 5.3 oz fresh spinach leaves, washed and thoroughly dried

→ Batter

02 - 3.5 oz all-purpose flour
03 - 1.8 oz cornstarch
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 5 fl oz cold sparkling water

→ For Frying

10 - 17 fl oz vegetable oil (for deep frying)

→ Optional Garnish

11 - Lemon wedges
12 - Flaky sea salt

# How To Make:

01 - Heat the vegetable oil in a deep pan or fryer to 350°F (180°C).
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and garlic powder.
03 - Gradually add cold sparkling water, whisking just until a smooth, thick batter forms without overmixing.
04 - Dip each spinach leaf into the batter, coating both sides thoroughly.
05 - Carefully place coated spinach leaves in hot oil, frying in batches to prevent overcrowding.
06 - Fry each batch for 1–2 minutes, turning once until crisp and golden brown.
07 - Remove spinach with a slotted spoon and drain on paper towels.
08 - Serve immediately, garnished with lemon wedges and flaky sea salt if desired.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and somehow still tender inside, which shouldn't be possible but absolutely is.
  • You probably have everything already in your kitchen, and they come together faster than you'd expect.
  • They disappear at parties before you can even plate them properly—I'm not exaggerating.
02 -
  • Don't skip drying your spinach—I once grabbed wet leaves straight from the colander, and the oil sputtered so violently I had to turn the stove off and walk away.
  • The cold water in your batter is not just flavor; it's essential for creating those air bubbles that make the coating crispy rather than dense and heavy.
  • Fry just until golden, not past—an extra 30 seconds turns them from perfectly crispy to thin and bitter.
03 -
  • Keep your sparkling water ice cold—the contrast between cold batter and hot oil is what creates those tiny air pockets that make everything crispy.
  • A slotted spoon is non-negotiable here; a regular spoon traps oil and makes everything soggy, but a slotted spoon lets the oil drain right away.

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