John Myers
Potato Bites crunchy
The perfect potato bites crunchy recipe with a picture and simple step-by-step instructions.
For the breading:
- 10 g Finely grated garlic
- 2 g Dried oregano
- 1 g Dried marjoram
- 4 g Chilli flakes
- 50 g Processed cheese, alternatively hard cheese, finely grated if desired
- 30 g Flour
- 20 g Panko flour
- 20 g Butter very soft
- Salt
- 60 ml Water
- 20 g Flour
- Panko flour
- Boil the potatoes with their skin on in well-salted water. Let cool down, peel and press through a potato press. Put together with all the other ingredients in a bowl and knead with your hands (do not use a machine) to form a smooth dough. Season to taste with salt.
- Shape the dough 2 into rolls about 3 cm thick and cut them into 5 cm long pieces. There should be 10 rolls. Place these on a plate, cover with cling film and put in the refrigerator for at least 1 hour.
- Fill a larger, higher pot halfway with deep-frying oil and slowly heat it to 175 ° (thermometer recommended) and maintain it if possible, or check it during deep-frying. Otherwise, do the wooden stick test without a thermometer. If foam bubbles form on it when you hold it into the oil, then the oil is hot enough and you have to reduce the heat slightly or maintain it.
- Now for the crunchy crust, whisk together the water and flour in a deeper bowl. Add enough panko flour to roll in another deeper bowl. Then take the bites out of the fridge and dip them one after the other in the water-flour mixture and then roll them thoroughly in the panko flour.
- The frying time is 3 – 4 minutes. They should be golden brown in color. They go well with both meat and fish dishes. But they also taste delicious only with a quark-sour cream dip and a salad.
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