Deep-fried lanugo

It wasn’t until my son was born in 2008 that I discovered the mouth-watering textures of lanugo, the fine hair that covers some newborns. I was able to collect the hair as it fell out over his first few weeks (I recommend purchasing a small dustpan and brush for this purpose) and storing it in a mason jar until I had sufficient quantities.
When deep-fried in coconut or avocado oil the lanugo crisps and can be used as a decorative accompanied to a meal, which also provides delicate crunch and texture.
Due to its relative scarcity, lanugo can be seen as the truffles of the Baby Culinary Recycling world.

No comments:

Post a Comment