By Anne Willan
Published 1989
Deep-fried potatoes must be the most popular of all vegetables—think of thin and crispy French pommes frites, American French fries that are just as crisp but more substantial, and the British chip that goes so well with fried fish. Many other vegetables deep-fry well, even if they do not have the same versatility: sharp onions, matchsticks of zucchini, eggplant sticks, broccoli florets, sliced parsnips and sweet potatoes all add crunchiness as well as taste to a dish, while a mixed platter makes a perfect appetizer, as in Italian fritto misto or the more delicate Japanese batter, tempura.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement