Crispy Potatoes And Roots With Chipotle Dipping Sauce - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

WITH CHIPOTLE DIPPING SAUCE
This spiralizer isn't just for the healthy—after all,
c d s
hipotle ipping auce
½
cup mayonnaise
½
chipotle in adobe
p
inch kosher salt
c p
rispy otatoes and
1 ,
russet potato scrubbed
1 ,
sweet potato scrubbed
1 ,
medium beet scrubbed
v ,
egetable oil for frying
¾ ,
teaspoon salt divided
CRISPY POTATOES AND ROOTS
doesn't almost everything taste better fried?
( ):
optional
r :
oots
SOUPS/SALADS
Serves 4 to 6 people
1. If making the Chipotle Dipping Sauce, put the mayon-
naise, chipotle and salt into the Small Workbowl fitted
with the Small Chopping Blade. Process on High until
completely combined. Transfer to a small serving bowl,
cover and refrigerate until ready to use.
2. Trim the potatoes and beet to fit feed tube.
3. Fit the Spiralizer with the Spaghetti Cut Disc. Process
vegetables on Low. You may need to stop to clear the
disc in between processing vegetables.
4. Put vegetable oil in a medium saucepan*. Heat until oil
reaches 375°F. Fry the vegetables, in small batches,
until golden brown, about 3 to 4 minutes per batch.
Adjust the heat as needed to maintain the necessary
temperature. Remove from oil and drain on a plate
lined with paper towels. Sprinkle with a pinch of
the salt.
5. Taste and adjust seasoning as desired. Serve immedi-
ately with dipping sauce, if desired. In place of the
dipping sauce, a spritz of malt or cider vinegar over the
fried vegetables is delicious.
*NOTE: When frying, oil should be a couple of inches
deep to prevent crowding.
Nutritional information per serving (based on 6 servings,
without dipping sauce):
Calories 333 (73% from fat) | carb. 22g | pro. 2g | fat 28g
sat. fat 48g | chol. 0mg | sod. 327mg | calc. 29mg | fiber 3g
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