Deep Fried Kumara Chips

by Giulio

Ingredients

300g kumara
1 litre vegetable oil
Salt

Directions

Cut the kumara into long strips about 1.5cm thick. Pour the vegetable oil into a large saucepan, wok or deep-fryer until half full. Heat over a medium-high heat until a small piece of potato skin sizzles when dropped into the oil. Place a wire rack over a large oven tray lined with paper towels. Cook the kumara strips in the oil for around 5 minutes or until they just start to colour. Remove them from the pot, place on the wire rack to drain excess oil and allow the oil to reheat. Return the strips to the oil until they go crisp with a golden colour. Drain the fries again, season with salt and serve immediately.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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