7
2 . Put vegetable oil in a medium saucepan* . Heat until oil reaches 375ºF
(190ºC) . Add russet potato to oil in two batches . Fry until golden brown,
adjusting the heat as necessary, about 4 minutes per batch . Remove from
oil and drain on a plate set with paper towels . Sprinkle with a pinch of the
salt .
3 . When the oil reaches 375ºF (190ºC) again, add the sweet potato . Fry until
golden brown, about 4 minutes . Remove from oil and drain alongside fried
russet potato . Sprinkle with a pinch of salt . Repeat with onion . Taste and
adjust seasoning as desired .
4 . Serve immediately .
*Note:
When frying, oil should be several inches deep to prevent crowding .
There should also be at least 3 to 4 inches of clearance from the top of the
pot to prevent splattering .
Nutritional information per serving (1 cup (237 ml)):
Calories 333 (73% from fat) • carb. 22 g • pro. 2 g • fat 28 g • sat. fat 48 g
chol. 0 mg • sod. 327 mg • calc. 29 mg • fiber 3 g
Fresh Summer “Spaghetti”
This light, stovetop dish is full of bright flavours and couldn’t be easier to make.
Makes 5 cups (1 .18 L)
2
medium zucchini, about 1 pound (454 g) total
1
large carrot (only use wide end of carrot)
2
tablespoons (30 ml) extra virgin olive oil
2
garlic cloves, smashed
¼
teaspoon (1 ml) crushed red pepper
1
pint (473 g) grape tomatoes, halved
¾
teaspoon (3.75 ml) salt
¼
cup (59 ml) packed fresh basil leaves, sliced very thin
1 . Trim vegetables to fit into spiralizer . Prepare zucchini by spiralizing on the
thick julienne or ribbon setting . Set aside . Prepare carrot by spiralizing on
the thick julienne setting . Set aside with zucchini .
2 . In a large skillet, heat olive oil, garlic and crushed red pepper over
medium-high heat until hot and fragrant, about 5 minutes .
