1 pound spinach leaves
1 egg yolks
2/3 Cup milk
1 Tablespoon olive oil
1 Tablespoon Parmesan cheese, grated
1 Cup sifted flour
1/2 teaspoon salt
2 egg whites, stiffly beaten
olive oil or fat for deep frying
Clean spinach and do not cut or chop, but remove stems. Cook until barely tender. Drain thoroughly and let dry.
Prepare batter by beating egg yolks until thick or lemon colored. Add milk and tablespoon of olive oil and blend well.
Stir in cheese, flour and salt and mix until well blended. Sprinkle spinach with lemon and dip a little bunch of spinach into batter and fry in hot olive oil until golden colored. Serve hot with lemon wedges.