Categories: appetizer, vegetarian

Ingredients

• 2 quarts canola oil
• 1 potato, large russet baking
• kosher salt
• black pepper, coarsely ground

Directions

1. Heat the oil in an electric fryer or heavy dutch oven fitted witha fat/candy thermometer.

2. When it reaches 350 degrees F, use a vegetable peeler to carefulley carve long strips off the potato, moving straight from end to end. As the flat side becomes wider, rotate the potato a bit so that you don’t end up with a surface wider than the peeler. Repeat this so that you end up with three flat spots on the potato to peel from. Allow these strips to soak in a bowl of water as you cut them.

3. When you have about 15 strips, dry them very well with paper towel or a salad spinner. Do not skip this step.

4. Make sure the oil is now between 360 and 380 degrees F. Hold them in one hand just over the hot oil. Move your fingers back and forth so that the strips fall separately into the oil. Watch out for bubbling oil.

5. When the bubbles subside, use a slotted spoon to gently push down on the strips to keep them fully submerged and separate. Do not stir. As the strips dry and stiffen, flip them over to ensure even frying.

6. When the strips are pleasantly golden brown, spread the strips on a draining rack and immediately season with salt and pepper.

7. Start peeling the next batch into the water and repeat. The oil will be back up to temperature by the time you are done. While cooking the second batch, stack the finished strips in a serving dish.

Email to a friend | Print this recipe | Back