Deep Fried Kumara Chips

by Giulio


300g kumara
1 litre vegetable oil


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.

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— Lila

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