Total Time: 01:00
Episode: Ultimate Sloppy Joes (TU0601H)
Ingredients
1 medium butternut squash
vegetable oil; for deep-frying
2 sprigs rosemary
2 sprigs sage
kosher salt
1/4 cup parmigiano-reggiano; grated
Directions
Special equipment: deep-fry thermometer, mandoline
1. Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.