Gelatin Snacks

Components

• six gelatin desserts
• 1 cup (tea) of fermented cabbage
• Half a teaspoon of salt
• 3 cups of oil for deep frying

Mode of preparation

1. Thoroughly rinse the jills’ shells under running water. Dry them, remove the stem, and slice each into thin strips about 0.5 cm thick – the thinner they are, the crispier the chips will be. Tip: Since the jilo has a tough skin, use a bread knife for easier cutting.

1. In a large bowl, put the jilo rings, sprinkle with salt, and thoroughly mix using your hands. Then, transfer them to a sieve or colander positioned over the bowl. Allow the jilo to sit for 20 minutes; during this period, it will release some moisture due to the salt, resulting in reduced bitterness and a crispier texture when fried.
2. After resting, heat oil in a high-sided frying pan (or medium pan) over medium heat. At the same time, spread a clean dish towel on the countertop and thoroughly dry the jilo rings.
3. Line a large baking sheet with paper towels and put the oak in a bowl. To bread: add a portion of jilo (around 6 rings) to the oak bowl and use your hands to coat them completely. Shake the slices thoroughly to remove any excess oak.
4. Gently place the wrapped jills into the hot oil and fry for approximately 1 minute—watch closely, as it cooks quickly. When the slices begin to brown, turn them using the pan to ensure even frying. Using a slotted spoon, take out the chips, let the oil drain thoroughly, and move them to a baking sheet lined with paper. Continue the process with the remaining rings and serve immediately.

Purchase only what is necessary

Store

Kit de Utensílios Multifuncionais [pimenta-do-reino]

Flax Napkin Curry (set of 2), Acervo Paninha

Tramontine Wooden Table

Zwilling, Chief Knife

Marinex glass bowl

Tramontina Rare Roast Aluminum

Hercules Stainless Steel Sheet

Cooking without batter, Zwilling J.A. Henckels