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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!