The vegetable frying is by no means a light or diet recipe, but the final crispy result fully justifies this type of cooking. My daughter, who doesn’t like sweet winter vegetables, eats all the fried chips I make without batting an eyelid. Recipe without batter, flour, eggs, and beer.
Discover here the rules for perfect frying.
SEASONALITY of recommended vegetables
#red beets – end of summer, fall, winter, early spring
#orange sweet potato #purple sweet potato – end of summer, fall and winter
#carrots – all year round
cabbage #turnip – fall, keeps all winter
#daikon – from September to February
potatoes #vitellotte – all year round
#celeriac – fall, keeps in a cool environment all winter
#Jerusalem artichoke – from October to April, depending on variety.
#pumpkin – end of summer, fall and winter
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: International
- Energy 212.08 (Kcal)
- Carbohydrates 21.45 (g) of which sugars 3.02 (g)
- Proteins 1.74 (g)
- Fat 13.47 (g) of which saturated 2.38 (g)of which unsaturated 10.40 (g)
- Fibers 3.87 (g)
- Sodium 83.20 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Vegetable Frying
- 5.3 oz beets (red)
- 7 oz sweet potato (orange and purple)
- 2.8 oz purple potatoes (vitellotte)
- 2.8 oz carrots
- 17.6 oz peanut oil (also 24.7-28.2 oz for better frying)
Tools
- 1 Mandolin
- 1 Wok Lagostina Red Line
- 1 Slotted Spoon
- Absorbent Paper
Vegetable Frying
Wash the vegetables thoroughly on the outside, without peeling, to remove any soil. Dry them. I recommend not peeling the tubers as the skin is rich in properties and helps absorb less oil during frying.
With the help of a mandolin, slice into 2-3 mm slices: beets, sweet potatoes (orange and/or purple), carrots, potatoes (white and/or purple) Jerusalem artichoke and pumpkin.
In a frying pan, I used a steel wok, place plenty of oil.
For a good crispy and dry frying, cooking must be done at a constant temperature between 338-356 °F and use plenty of oil, this way the food pieces have space and do not hit the bottom and walls of the pan, so the crust remains intact creating a barrier against oil absorption.
How to know when the oil has reached the right frying temperature (about 356 °F)??
1) Use a kitchen thermometer
2) Dip in the oil: the tip of a toothpick, a breadcrumb, or a piece of vegetable, if the oil sizzles all around and forms many bubbles, the oil is ready.
Once the oil has reached the right temperature (338-356 °F), pour a few slices at a time (too much food in the oil lowers the temperature and promotes oil absorption, making the final result greasier), cook for a few minutes per side or until they are golden and crispy, taking care not to let them darken.
With the help of a slotted spoon, remove the cooked chips from the oil and drain them in a colander, then place them on a surface atop absorbent kitchen paper and dab to remove the last oil residues.
Sprinkle with salt, favorite herbs or spices, let them cool slightly and serve.
STORAGE of Vegetable Frying
Better to consume vegetable chips within the day to fully appreciate their crispness.
How to Reduce Frying Odor?
Some grandma’s techniques:
1) Place in the frying oil: a slice of apple, a peel of orange (or lemon), or a piece of celery. When they become dark, they should be replaced.
2) Simultaneously with frying, gently boil a pan with water (2 parts) and apple cider vinegar or citrus juice (1 part), a stick of cinnamon or cloves.
3) Simultaneously with frying, heat a small pot of water with a few drops of essential oil (lavender, vanilla, tea tree…).
