Crunchy Potato Puffs Recipe
Do you want one awesome recipe idea to attempt today? This Potato Puffs is too tasty to be passed up, so make a special note of it it. This Potato Puffs is always a hit as a Snack . Use the freshest of Vegetable available to get a flavorful Potato Puffs. You will definitely come back and thank me for sharing this Potato Puffs recipe.
Ingredients
1 lb. potatoes, peeled and cut into 1/8 inch thick slices sufficient vegetable oil for deep frying
1 teaspoon salt
Directions
Place the potato slices in a large bowl of cold water for 30 minutes.
Drain them and dry thoroughly with a clean cloth.
Fill two large saucepans one third full with oil.
Heat the oil in one pan over moderate heat until it reaches 325°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 65 seconds.
Heat the oil in the other pan over moderate heat until it reaches 375°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 40 seconds.
Drop the potato slices into the first pan and fry them for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry them for 2 to 3 minutes or until they puff up.
Immediately the slices puff up, remove them from the oil and drain them on kitchen paper towels.
Sprinkle with the salt and serve.
Drain them and dry thoroughly with a clean cloth.
Fill two large saucepans one third full with oil.
Heat the oil in one pan over moderate heat until it reaches 325°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 65 seconds.
Heat the oil in the other pan over moderate heat until it reaches 375°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 40 seconds.
Drop the potato slices into the first pan and fry them for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry them for 2 to 3 minutes or until they puff up.
Immediately the slices puff up, remove them from the oil and drain them on kitchen paper towels.
Sprinkle with the salt and serve.
