How to Make Crispy Fried Ginger and Ginger Chips
Crispy Fried Ginger is a great garnish for vegetables and rice. It is easy to make and adds volumes of flavour. Keep a bowl of these, along with crispy garlic, curry leaves, sage and shallots, right next to your stove.
Crispy Fried Ginger
Take some peeled ginger, slice thinly then cut into slivers. Heat some peanut oil with a little Chinese toasted sesame oil. Carefully fry the ginger, a little at a time, until the slivers are just turning golden. It takes about 2 minutes. Drain on kitchen paper and sprinkle lightly with salt. You can prepare these several hours in advance.
Use the crispy fried ginger atop of soups, fried rice and vegetables. It is great on top of curries, wet or dry. Top steamed or fried tofu with crispy ginger. Paneer is also wonderful topped with crispy ginger. Try some on steamed eggplant. Top the Chinese Congee or Indian Kanjee. They are great with Pilafs or kitchari dishes.
recipe notes and alternatives
The sesame oil is optional, but adds a wonderful flavour.
Toss the ginger in flour before frying.
Pair the crispy fried ginger with crispy garlic before using. Or make it a trio with fried shallots, garlic and ginger.
If the ginger is older, you can pound the slices to soften the fibres. Then continue cutting into slices.
DO NOT discard the flavoursome oil, and use in dressings, for frying etc. Store in the fridge.
Crispy Ginger can be used in both sweet and savoury dishes.
In Autumn and Spring, seek out new ginger, that thin skinned, milder form of ginger. They are juicy and fleshy, and wonderful for making Pickled Ginger. But you can fry it too.
Slice the new ginger on the diagonal (to form large slices) and fry as above. No need to skin.
Ginger chips can be used as garnish or eaten as is! Add salt or a little sugar (a little), and snack an them.
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