As a kid in Holland, at a chips-and-lemonade event organized by the local community centre where you had to peel and cut your own potato, I accidentally tipped over my plastic cup with lemonade, which spilled onto my plate of freshly deep-fried chips. Guffaws all around, but, to my surprise, the lemonade-soaked chips tasted rather good. It was so good, I offered people left and right to have some please. Them guffaws died down, then ceased all together, and with a shrug I proceeded to dig in. Their loss.
Today we're going to re-enact the recipe step by step:
Lemonade-soaked Chips
Ease of Preparation: Easy
Serves one
Chips
- 2 spuds
- pinch of salt
Peel spuds and cut into long rectangular shapes. Rinse until water runs clear. Dab with a kitchen-cloth to get them as dry as you can.
Deep-fry over medium heat for about 20 minutes. The idea is to cook the inside without burning the outside. Lift out of oil. Set aside.
Crank the heat all the way up. Slide the half-done chips back in and fry until golden brown. Lift out of oil. Season with salt. Serve in a deep plate.
Lemonade
Anything you have available. Feel free to experiment. Serve in a 200ml plastic cup.
While the chips are still hot, pour, say, half a cup of the lemonade over the chips. The idea is to create a puddle in the middle of the plate; we don't want to drown them. Enjoy!
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