Potato-onion net

Ingredients for 4 servings:

• 125 g flour
• 30 g cornstarch
• 2 tsp garlic powder
• 2 tsp paprika powder, smoked
• 1 tbsp salt
• ½ tbsp pepper
• 2 onions
• 3 potatoes, mainly waxy
• 1 egg(s)
• 315 ml carbonated mineral water
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Suitable as a side dish or as a main course.

In a bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper until evenly lump-free. Peel the potatoes and onions. Then, using a mandoline or vegetable slicer, slice them into equal-sized strips, approximately 2 x 2 mm. It’s important that the onions and potatoes are cut to the same size so they fry evenly. If you’re not frying the mixture straight away, separate the potatoes from the onions and set them aside in a bowl of water to prevent them from browning. Heat the oil in a deep fryer or a deep stainless steel pot to 175°C. Before frying, mix the egg and mineral water into the batter until smooth. Stir the potato and onion mixture into the batter until evenly distributed and the vegetables are completely coated. Using a slotted spoon or skimmer, add the batter and vegetables to the fryer. Allow any excess batter to drip off the top of the batter for a few seconds to prevent too much batter from ending up in the fryer without the vegetables. Fry the mixture for about 7 minutes (depending on taste and desired degree of browning) until crispy and golden brown, then transfer it to a piece of kitchen paper with a slotted spoon to remove any excess fat. The resulting potato and onion web can be served either as a main course or as a side dish. As a side dish, this easily serves 6-8 people. A garlic sauce (e.g., aioli) or a yogurt and herb dip are suitable dips. This recipe is inspired by Finnegan’s Potato & Onion Webb at Universal Studios Orlando.