Frizzled Ginger

1. 1

   Cut ginger lengthwise into very thin slices with slicer, then cut slices lengthwise into very fine shreds with a sharp knife.

2. 2

   Heat oil in a 1-quart heavy saucepan over moderate heat until it registers 360F on thermometer.

3. 3

   Fry ginger in 4 batches, stirring frequently, until crisp and golden, 1 to 2 minutes per batch.

4. 4

   Transfer with a slotted spoon or skimmer to paper towels to drain.

5. 5

   Return oil to 360F between batches.

* Per serving · 4 servings · Values may vary.

No additional tips available.