The list of ingredients needed to prepare the delicacy is not long - carp meat and starch (tapioca, not potato, so that the crisps do not crack and increase in volume when fried), plus pepper, salt, and a little sugar.
The result is a snack with an average of a few dozen calories less per 100g than traditional crisps or fried potatoes, and several times the protein. It is also lower in fat (including the unhealthy SFA saturated fats), salt and carbohydrates, while containing n-3 essential fatty acids, particularly EPA and DHA.
This delicacy is a source of protein, in addition to the protein from the flesh of the fish and is therefore easier to digest than products containing meat from slaughtered animals. Karpioki will be available to buy fried or as a semi-manufactured product to be prepared (fried) at home.
The recipe has been developed with funding from the European Maritime and Fisheries Fund under the 'Development of new and innovative product technologies' programme. Development of technologies for new and innovative carp products to ensure year-round sales of this raw material from aquaculture farms" between 2020 and 2023 for the amount of almost PLN 3 million. In addition to Prof. Grzegorz Tokarczyk, Prof. Grzegorz Bienkiewicz, also from the Faculty of Food Science and Fisheries at ZUT, was involved in the work.
