Garlic Scape Fries
Here's another great french fry alternative made with garlic scapes, the intensely flavored shoots of garlic bulbs that only come around to farmers' markets once a year, sometime in late spring. If you've never cooked with garlic scapes before, here's a great recipe worth trying.
- 10 garlic scapes
- 1/2 Cup water
- Rice bran oil, for deep-frying
- 3 1/2 Ounces all-purpose flour
- 3 1/2 Ounces cornstarch
- Kosher salt, to taste
- 8 Ounces beer, preferably Trumer Pils
- Maldon salt, for serving
- 1 Ounce Parmesan, grated, for garnish
- 1 lemon, cut into sixths, for garnish
- 20 parsley leaves, for garnish
Set up an ice bath. Place the garlic scapes in a pressure cooker with the water. Bring up to pressure and, if your cooker has 2 settings, turn it to high. Cook for 1 minute. Carefully transfer to the sink and force release the pressure by running cold water on the lid. Remove the scapes, and shock in the ice bath.
Repeat the same cooking process but do not shock in the ice bath this time. Let the scapes cool at room temperature. Then, cut ½ inch off the bottom of each scape and peel off the outer fibrous layer.
Fill a deep-fryer to the fill line or a large pot 1/3 full with oil. Heat to 375 degrees and line a plate with paper towels. If using a deep-fryer, do not use the frying basket to allow the scapes to move freely and maintain their integrity.
Combine the flour, cornstarch, and 2 good pinches of kosher salt in a small mixing bowl. Slowly whisk in the beer until smooth with a few small lumps remaining.
Gently place the scapes in the batter and add to the hot oil using kitchen tweezers. Cook until golden brown and crispy, about 1-2 minutes.
Remove from the oil to the paper towels and season with kosher and Maldon salt, to taste. Garnish with grated Parmesan, lemon wedges, and parsley.