- 1-3 Russet potato- 1 oz Black Winter Truffle- Canola oil for frying- Salt
Start by squaring off the edges of 1 large russet potato.
Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.
Using a truffle slicer or a mandolin, slice the fresh truffle.
Stack the potato slices as evenly as possible, placing a slice of truffle between each layer of potato, and then trim the edges to make a rectangular shape.
Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.
Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
Transfer to a paper towel to drain.
Sprinkle with a little sea salt.
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