CACCIATORE CHIPS
Provided by Giada De Laurentiis
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
- For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature.
- Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
- Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go.
- Toss the potatoes well to coat and serve.
CICADA CHIPS
A tasty once every 17 year treat. Great for those summer BBQ's when they are everywhere. 1.2 billion per acre I'm sure they are easy to find.
Provided by Yello Kim
Categories Lunch/Snacks
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan.
- Find the Adult Cicada they are the ones with red eyes and clear colored wings.You can either find them by following their beautiful screeching sound or just locate any tree.
- Leave them as is no need to tear off wings or legs they add to the crispyness.
- Mix together flour and seasonings.
- Mix together milk and egg.
- First dip cicada into egg then into flour mixture. Then drop into oil. Don't worry they wont try to fly away they are too dumb for that.
- Fry them for no longer the 2 minutes.
- Transfer to paper towels. Then serve immediately.
- I like a little hot pepper on mine but you can also use ketchup for the kids.
Nutrition Facts : Calories 275.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 106.8, Sodium 1203.5, Carbohydrate 49.7, Fiber 2.2, Sugar 0.6, Protein 10.2
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