Kumara Skins

Ainekset

3 Kumara, one each of gold, orange and red

1 pot Canola oil, enough for frying

¼ cup Flour, seasoned

1 sprinkle Sea salt

Sour cream sauce

½ cup Sour cream

1 Tbsp Mustard

1 sprinkle Fresh herbs

1 dash Lemon juice, to taste

Ohjeet

Boil kumara until just cooked. Drain and chill.

Cut them into skins or wedges, leaving 1cm of flesh with the skin.

Heat a pot of canola oil until just smoking. Lightly dust the kumara with seasoned flour, and fry until golden.

Drain and sprinkle with sea salt.

Mix the sour cream sauce ingredients together and serve.