Sunday, September 7, 2008
These tasty fried vegetable crisps go well with casual dishes, such as grilled chicken breasts on rolls with salad. Recipe serves 4-6.
1 orange sweet potato
1 slender eggplant
Oil for deep frying
1/4 teaspoon ground chili powder
1/4 teaspoon ground coriander
1 teaspoon chicken salt
1. Peel sweet potato. Cut sweet potato and eggplant into long thin strips, similar in size. Place in a large bowl, mix.
2. Heat oil in a deep heavy-based pan. Gently lower half the combined sweet potato and eggplant into the moderately hot oil. Cook over medium-high heat for 10 minutes or until golden and crisp. Carefully remove the crisps from the oil with tongs or slotted spoon. Drain on paper towels. Repeat cooking process with remaining sweet potato and eggplant.
3. Combine chili, coriander and salt in small bowl. Sprinkle all the mixture over hot crisps. Toss until well coated. Serve immediately.