Canola Part 2: Fry bread and tortilla chips
So, after the canola comes out of the field, it is processed into canola oil…which has a high flash point making it a good deep fry oil candidate and my oil of choice for the little deep frying I do.
Two weeks ago, I had a go at Indian Fry Bread.
The morning of my first try at the fry bread, it was wonderfully cool. I have an electric outlet just outside the front door so I set up the fryer there. A few minutes later, fry bread…
I love my cranberry-citrus marmalade but I thought these were best with butter and honey…and a strong cup of coffee…on the front porch!
Last weekend, round 2…in a cast iron skillet on top of the stove…
And since the oil was already hot…and I had homemade refried beans in the frig…I fried a few tortillas for chips as well.
All in all, an excellent use of canola oil as far as I’m concerned.
But for appearance and beauty…
Canola in the field.