Ingredients
- 2 cups dehydrated French fry-sliced beets (if you have it, use the French fry option on your food processor)
- Boiling water
- 1 & 1/2 cups cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup vegetable oil
Ingredients
macros
Instructions
- Place the beets in a 1-quart canning jar and fill with boiling water. Cover with the lid and let cool, then refrigerate for 24 hours.
- Drain off any remaining water and lightly pat dry the beets with paper towels. In a medium bowl, whisk the cornstarch, salt, and pepper together. Toss the beets in the cornstarch mixture to coat completely; tap off any excess.
- In a large skillet, heat the oil over medium-high heat. Fry the beets in batches without crowding them until golden and crispy on both sides. Transfer the fried beets to paper towels to drain, then serve.
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