Ingredients
150g Tapioca flour
100ml Water
100g cooked beetroot or parsnip or carrot or purple potato or spinach or green pea
50 ml Oil
Salt to taste
Pepper freshly from the mill
Oil for frying
Method
Blend the tapioca flour, water, your choice of vegetable, seasoning into a fine paste.
-Sheet it out thinly on oiled GN pans and steam at 140 degrees celsius for 12 minutes
-Dehydrate at 55 degrees till it leave the pan and is crisp
-Deep fry at 180 degrees celsius till it puffs up
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