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
- Julienne ginger into very thin matchstick-size pieces. Toss ginger with flour.
- Heat 1″ oil until hot in a small skillet over medium heat. Fry ginger until crisp, about 1 minute. Drain and salt while warm.