Frizzled Ginger

Directions

1. 1
   Cut ginger lengthwise into very thin slices with slicer, then cut slices lengthwise into very fine shreds with a sharp knife.
2. 2
   Heat oil in a 1-quart heavy saucepan over moderate heat until it registers 360F on thermometer.
3. 3
   Fry ginger in 4 batches, stirring frequently, until crisp and golden, 1 to 2 minutes per batch.
4. 4
   Transfer with a slotted spoon or skimmer to paper towels to drain.
5. 5
   Return oil to 360F between batches.