Paul Kühlhorn and Eva Liljefors know how to get the food perfectly, and the parts here with his top tips.
Their recipes are taken from the book ”deep Fried – the art of deep-frying everything” (Norstedts). The pictures are taken by Bianca Brandon-Cox.
Svartkålschips. A staple in the frityrsammanhang. Like sötpotatischipset is this of accessories accessories! Top a homemade saltkolaglass with a bit of deep-fried black cabbage and people will think that you are the master chef.
Jalapeño poppers. Filled with cream cheese and chèvre! Finished in less than 30 minutes. A hot snack! If you don’t want them quite so strong – blanch chilihalvorna in simmering water for about 2 minutes and let them dry before you fill them with the cheese.
Chèvre chaud. It is important that the cheese is cold and the oil hot when you deep fry the chèvre. Otherwise there is a risk of ”dissolvering”, that is to say that the cheese is dissolved.
deep-Fried anchovies. The world’s tastiest little snacks – midsummer, easter and christmas!
the Nem. Deep-fried vietnamese minivårrullar wrapped in lettuce leaves and lots of fresh spearmint and cilantro. Should be served with the Vietnamese nationaldippsås, nuoc cham.
”deep-Fried – art to deep-fry everything” by Paul Kühlhorn and Eva Liljefors comes out in a couple of days at Norstedts. It is a thorough review of all you need to know to deep-fry, if, for example, oils, temperatures, breading, equipment and tips and tricks. To the right nem, vietnamese minivårrullar. Photo: Bianca Brandon-Cox
