Fried Vinegar Chips
8 c Vegetable oil; to 10 cups
6 c Very thinly sliced unpeeled
2 tb White vinegar
1 ts Salt
Heat oil in a large deep-fryer or heavy pot over high heat to 365 degrees.
Test to make sure it is hot before adding potatoes. When oil is hot, slowly
add potato slices, separating them with a long-handled, heat-proof spoon,
and fry for 2 minutes. Lower heat to medium and fry 3 minutes more,
stirring to keep slices separate and frying evenly. Use a slotted spoon to
scoop up potatoes into a wire-mesh strainer. Shake excess oil back into
deep fryer, then spread potato slices on a baking sheet and let cool 10
minutes. If frying fish (see the ?Fish With Vinegar Chips And Tartar Sauce?
recipe which is included in this collection) do it now. Make sure oil is
hot. Add potatoes and fry for 1 minute. Reduce heat to medium and continue
to fry potatoes until crisp and golden-brown, about 6 minutes more. Remove
potatoes with a slotted spoon and drain on paper towels. Serve immediately,
sprinkled with vinegar and salt. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-005 broadcast 01-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.