-
1
Set a rack over a large rimmed baking sheet.
-
2
In a large pot, heat the 1/2 cup of oil until shimmering.
-
3
Add the shallots, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until softened, 1 to 2 minutes.
-
4
Add the spinach in large handfuls, letting each batch wilt slightly before adding more.
-
5
Cook, stirring occasionally, until all of the spinach is wilted, 7 minutes.
-
6
Spread the spinach on the rack to drain and cool completely.
-
7
Preheat the oven to 375.
-
8
Squeeze the spinach dry and return to the pot.
-
9
Stir in the creme fraiche and season with salt and pepper.
-
10
Transfer to individual 6-ounce gratin dishes or a 2-quart baking dish.
-
11
Bake the spinach until bubbling, about 15 minutes.
-
12
Meanwhile, in a large saucepan, heat 1 1/2 inches of oil to 350.
-
13
Spread the panko and flour in 2 separate shallow bowls.
-
14
In another shallow bowl, beat the eggs with a pinch each of salt and pepper.
-
15
Dredge the cheese curds in the flour, tapping off any excess.
-
16
Coat the curds in the beaten egg, then dredge in the panko, pressing lightly on the curds to help the crumbs adhere.
-
17
Working in 2 batches, fry the cheese curds until golden and crisp, 2 to 3 minutes.
-
18
Using a slotted spoon, transfer the fried curds to paper towels to drain.
-
19
Top the spinach with the fried cheese curds and serve.
