Saveur

Both hot and cool, ginger is a delightfully pungent spice used and loved in kitchens all over the world. Whether pickled, preserved, crystallized, or fried, it hangs onto its delicious bite.

1  3" piece of fresh ginger, peeled
2 tbsp. flour
Vegetable oil

1. Julienne ginger into very thin matchstick-size pieces. Toss ginger with flour.

2. Heat 1" oil until hot in a small skillet over medium heat. Fry ginger until crisp, about 1 minute. Drain and salt while warm.

This article was first published in Saveur in Issue #10