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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!