Ingredients
6
or more medium potatoes
Oil
for deep frying
Salt
Method
Wash and peel the potatoes. Slice very
thin. An old fashioned cabbage slicer can be used (careful of the fingers) or
use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold
water and let stand for at least one hour. Ice water is best, but you can set
the whole bowl in the refrigerator if you wish. Dry well by shaking them in a
towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying
too many at once, better to put one layer on the frying basket. Drain on paper
towels or any kind of plain crumpled absorbent paper. If you haven't any paper,
use a worn dish towel. Salt lightly. These can be kept for some time if they
are sealed into plastic bags or containers after they have cooled.
0 comments:
Post a Comment