By Kristen Flanagan
Gardening editor Stephen Orr adds lightly fried lemon zest to salads and pasta dishes. Frying zest gives it a crisp texture and a caramelized flavor. Simply use a vegetable peeler to remove the rind of 2 lemons; then slice the peels into thin matchsticks. Place 1/4 inch oil in a pan over medium-high heat. Add zest to hot oil; cook about 3 seconds. Strain oil before serving, or use oil and zest together in a marinade or dressing.
Professional Try Ply Cookware Fry Pan, by Martha Stewart Collection, 10", $500 for a 10-piece set, macys.com.
Hi, excited to try this. What kind of oil would be best? Vegetable Oil? I like to use a LIGHT Olive Oil for many uses. Any suggestions? Thanks!