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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.