Frizzled Ginger

• 1/2 lb fresh ginger, peeled
• 1 cup vegetable oil
• Special equipment: a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer

1. Cut ginger lengthwise into very thin slices with slicer, then cut slices lengthwise into very fine shreds with a sharp knife.
2. Heat oil in a 1-quart heavy saucepan over moderate heat until it registers 360F on thermometer.
3. Fry ginger in 4 batches, stirring frequently, until crisp and golden, 1 to 2 minutes per batch.
4. Transfer with a slotted spoon or skimmer to paper towels to drain.
5. Return oil to 360F between batches.

fresh ginger, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/frizzled-ginger-107618 (may not work)