Kumara skins
Warren Elwin puts a tricolore of kumara through their paces.
Ingredients
| 3 | Kumara, one each of gold, orange and red (Main) |
| 1 pot | Canola oil, enough for frying |
| ¼ cup | Flour, seasoned |
| 1 sprinkle | Sea salt |
Sour cream sauce
| ½ cup | Sour cream (Main) |
| 1 Tbsp | Mustard |
| 1 sprinkle | Fresh herbs |
| 1 dash | Lemon juice, to taste |
Directions
- Boil kumara until just cooked. Drain and chill.
- Cut them into skins or wedges, leaving 1cm of flesh with the skin.
- Heat a pot of canola oil until just smoking. Lightly dust the kumara with seasoned flour, and fry until golden.
- Drain and sprinkle with sea salt.
- Mix the sour cream sauce ingredients together and serve.