Watch How to Cook Well with Rory O'Connell Mondayat 7.30pm on RTÉ One.
Ingredients
- Poppadoms
- Oil
Method
- Cook the poppadoms in batches in sunflower oil in a deep fryer at 180c or in a deep frying pan with 2.5cm oil for just a few seconds.
- Drain immediately and if possible stand large poppadoms up on a rack to allow any excess oil to run off.
- Store the cooked poppadoms on paper towel in the warmest part of your kitchen before serving. If they get too cold they can seem a little greasy when eating them.
