Make these - super crisp string fries. Because they are so thin, they stay crisp for a long time and timing is not as critical as with fatter fries.
Or these - deep fried bok choy. Less than 30 seconds, the leaves are crisp like veggie potato chips. Timing is critical on these, the leaves stay crisp but the stems get soggy if left out.
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making buttermilk fried chicken for lunch on Sunday. Have chicken marinating now.
Since it's going to be cold and rainy, not picnic weather, what sides should I serve?
suggestions?
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