Creamed Spinach with Crispy Shallots

• Vegetable oil, for frying
• 2 large shallots, thinly sliced
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 (1-pound) bunches fresh spinach, large stems removed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/4 cups whole milk, heated
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

1. To prepare the shallots: Fill a deep saucepan with about 2 inches of vegetable oil.
2. Heat over medium heat until a deep-fat thermometer reads 360 degrees.
3. (Alternatively, use an electric deep-fat fryer).
4. Toss the shallots with the flour in a large bowl, to coat.
5. Transfer to a strainer and shake to remove the excess flour.
6. Add the shallots to the hot oil and cook until golden brown, about 2 minutes.
7. Remove the shallots with a slotted spoon, drain on paper towels, and sprinkle with salt and pepper.
8. Wash the spinach in several changes of cold water.
9. Drain in a colander and pile into a large non-reactive pot.
10. Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes.
11. (The spinach will steam and cook in the water clinging to its leaves.)
12. Drain and rinse under cold running water.
13. Use your hands to squeeze out the water.
14. Transfer to a work surface and coarsely chop.
15. Melt the butter in a small saucepan over medium heat.
16. Add the flour and cook, stirring, for 2 minutes.
17. Pour in the milk, whisking constantly, and increase the heat to medium-high.
18. Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes.
19. Season with nutmeg, salt, and pepper.
20. Stir in the spinach just before serving and warm through under low heat, about 3 minutes.
21. Serve the spinach hot, garnished with the fried shallots.
22. Note: When I was making creamed spinach on the show, a fellow named John from Brooklyn called in to tell me his favorite way to squeeze water out of blanched spinach: in a potato ricer!
23. I tried it, and he is right.

vegetable oil, shallots, allpurpose, kosher salt, fresh spinach, unsalted butter, allpurpose, milk, freshly grated nutmeg, kosher salt

Taken from www.foodnetwork.com/recipes/creamed-spinach-with-crispy-shallots.html (may not work)