- Level: Intermediate
- Total: 1 day 1 hr
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 196
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 219 mg
- Level: Intermediate
- Total: 1 day 1 hr
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 196
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 219 mg
Ingredients
Directions
Special equipment:
a mandoline fitted with a grater; a deep-frying thermometer; a stainless steel spider strainer; a stainless steel slotted spoon- Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
- Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
- Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.
