Frazzle Fried Veggies

Difficulty:
1/5

Preparation is easy

Ingredients

  • Terro root
  • Cassava root
  • Lotus root
  • Beetroot
  • Parsnip
  • Sweet potato
  • Leek

Directions

  1. All of the above can be sliced thinly, cut into julienne, or other interesting shapes.
  2. Lightly dust with cornstarch and deep fry a few at a time until lightly golden brown or crisp. To retain natural colors deep fry roots in clean vegetable oil at 350 to 360 degrees.
  3. Drain well on a kitchen towel. Allow to cool and the frazzled veggies will be crisp, delicious and make excellent garnishes in soups, salads, fish dishes, meat and poultry.