See our “PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT” recipe in issue 188 for the full recipe
SERVES 6 /PREPARATION 15 MINUTES / COOKING 15 MINUTES
Oil for deep frying
3 kumara, scrubbed
¼ teaspoon horopito
2 teaspoons flaky sea salt
Heat the oil in a deep fryer or in a pot to 170°C. Very thinly slice the kumara with a mandolin. Drop a few slices at a time in the pot of oil and cook until golden. Drain, then put onto
a tray lined with paper towels. Repeat until all the kumara
is cooked. Combine the horopito and sea salt and sprinkle over as much or as little as you like.
FOR THE SRIRACHA MAYO
1 cup mayonnaise
2-3 tablespoons sriracha (depending on how hot you like it)
Combine together and set aside.
Credit: Ginny Grant Cuisine senior food writer