Mike Wolfberg's Recipe for Poppadums - Fried Thin Lentil
This is one of a dozen recipes developed by Mike for a Concord/Carlisle
Massachusetts Newcomers Gourmet Group dinner which
took place on 1-Mar-75.
This appetizer was prepared
by a volunteer for the cocktail party.
- 1-2 c. peanut or canola oil
- an average of one poppadum per person
- As close to serving time as possible, heat the oil in a
large frying pan or wok over medium-high heat. When the oil barely begins
to smoke, fry one poppadum at a time and then drain on paper towels. Use a
long-handled fork to keep the wafer submerged in the hot oil for about
5-10 seconds, as it puffs up and crispens. Lower the heat if the wafers
tend to burn.
- Since these are being served as an appetizer, break the
cooked wafers into manageable pieces.
serve: Place the cooked poppadums in large baskets or bowls.