Make these when you have friends over – they’re very moreish.
Serves: 4
INGREDIENTS
2 medium Beauregard kumara, peeled
grapeseed or peanut oil for frying
togarashi or use a smoked sea salt or other flavoured salt for sprinkling
METHOD
Slice the kumara as thinly and evenly as possible, ideally using a mandoline.
Heat 2cm oil in a sauté pan over a medium-high heat. In batches, shallow-fry the crisps, turning them occasionally, for about 3 minutes or until golden.
Remove with a slotted spoon and drain on paper towels then sprinkle with togarashi or flavoured salt.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!