POTATO FANS, this is your recipe! Deep-fry and sautéd mashed potato balls nestled among seasoning mashed potatoes.
CUISINES: New American
SERVING: 2 People
TIME: 30 min
¼tspGround Black Pepper
5mediumDried Cayenne Peppers
⅛tspGround Black Pepper
Peel and cut the potatoes into cubes.
Heat a large saucepan, add potatoes, water, and 1 teaspoon of sea salt. Boil for 10 minutes.
Remove from the pan, and put potatoes through a potato masher.
Divide mashed potatoes in half (2 portions), and place in two different bowls.
For the seasoned mashed potatoes: take one of the bowls of mashed potatoes, combine salt and black pepper to taste, potato starch, egg, 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and milk. Stir well.
For the other bowl of potato: add lemon juice, 1 tablespoon chopped parsley, and grated nutmeg. Stir well, and then set aside.
Heat cooking oil to 150°C/300°F in a deep-fryer or a saucepan. Take the bowl of milk seasoned mashed potatoes, shape into small balls, then deep-fry until lightly brown.
Remove the potato ball from the oil, and turn the temperature up to 200°C/400°F.
Put the potato balls bake in fryer and re-fry until the color turns golden-brown and crispy on the outside. Remove from fryer, and place on a plate on top of paper towels.
Heat a large skillet, add 1 tablespoon of cooking oil.
Chop the green onion and thinly slice garlic, add to the skillet.
Then add the dried cayenne pepper and the fried potato balls.
Add 1/4 teaspoon of salt and 1/16 teaspoon of black pepper, paprika powder and cumin powder, stir fry then remove to a plate.
To serve, divide seasoned mash potatoes in half and place on 2 plates. Display the cooked green onion slices, cayenne pepper and the fried potato balls.