The fine grids are ideal as a crispy garnish. For the Provence variant you need:
- 60 ml of olive oil flavored with Provence herbs
- 50ml[restrict] water
- 10 grams of flour
- a pinch of salt
Whisk everything together finely and fry in tablespoon portions in a coated pan over medium heat. The grids are ready when no more water vapor rises. If the edge is already brown, reduce the heat a bit.
Remove with a pallet and let cool on kitchen paper. In front of the next grid, pour out the oil that has spilled out of the pan and catch it.
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