Someone suggested to me long time ago to do what Tom mentioned, microwave them. Reluctant at first, but I did try, and it works, works well indeed.
Though my preferred method is oven. Thinly sliced on mandolin lengthwise, brushed with a little olive oil, seasoning to taste.
I still fry them too sometimes, and the only work around I know is: Slice them, lay flat on the countertop, sprinkle a little sea salt, flip over and sprinkle with a little salt also. What that does, it makes them sweat, and after 20-30 min they are ready to fry and do not absorb as much oil as freshly sliced.
Regards,
D
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