CRISP AND CRUNCHY DEEP-FRIED VEGETABLES
Serves 6 to 8 as a starter; 4 to 6 as a side dish.
Slicing paper thin is the key to success with this recipe. Use a mandolin or very sharp knife.
• 1 small parsnip, peeled and sliced paper thin
• 1 lemon cut into wedges
• 2 medium bowls of water
• 1 medium baking potato and/or sweet potato, peeled and sliced paper thin
• 1 daikon radish, peeled and sliced paper thin into long ovals, optional
• 1 medium beet, peeled and sliced paper thin
• 4 to 5 c. high-smoke-point oil for deep frying (see story)
• Salt
Directions
Drop the parsnip pieces in a bowl of water and squeeze in some lemon juice to keep them from darkening. Do the same with the potato or sweet potato and a second bowl of water.
Have the oven set at about 175 degrees to hold the fried vegetables. Half-fill the fryer or other pot with oil. Set a deep-fat-frying thermometer in the pot. Gradually heat the oil to 350 degrees.
Meanwhile, pat all the vegetables as dry as possible. Spread several layers of paper towels over 2 cookie sheets and have a slotted spoon handy.
Fry the vegetables in batches, taking care not to overcrowd the pan. Give them about 2 minutes, or until they are crisp and golden. Drain each batch on paper towels, then transfer it to the second sheet and slip it into the oven. Keep warm until all the chips are done. Salt to taste and serve hot.
Nutrition information per serving:
Calories110Fat8 gSodium25 mg
Carbohydrates10 gSaturated fat1 gCalcium22 mg
Protein1 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 1/2 bread/starch, 1 1/2 fat.
