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Frizzled Ginger


  • 1 cup vegetable oil
  • 1 knob ginger (about 4 ounces)
  • Fine sea salt


  • Pour oil into a small pot and heat to 265 degrees F.
  • Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife.
  • Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.