Deep-fried ginger

Deep-fried ginger

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g fresh ginger
300ml non-scented cooking oil
squeeze lemon juice
salt
freshly ground pepper

Method

  1. Peel the ginger and slice it finely. Blanch in boiling water seasoned with a little salt, sugar and lemon. Refresh in iced water. Repeat 2–3 times, depending on the strength of the ginger. You want it to be aromatic with a hint of heat, but not overpowering. Drain and pat dry.
  2. Heat the oil in a small deep pan to 180°C. Deep-fry the ginger slices for a couple of minutes, until golden and crisp, turning them in the oil to ensure they colour evenly. Remove from the oil and drain on kitchen paper. Season with salt and freshly ground pepper, add lemon juice, and keep warm and use within an hour or so.
Tags:
restaurant
Becasse
Justin
North
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