These puffy potato fries are the ultimate comfort food, you can find them in Israel at some falafel stands. They are crunchy from the outside and soft and creamy from the inside.
Make these in no time
Get a couple of big potatoes and peel them. Then slice them really thin, about 2-3mm (I used a mandolin for this, just easier and assures they are all the same). Place all the potato slices in a bowl and cover with water and 1 tsp of salt, soak them for 30 minutes. Drain and dry well with a towel.
Whip up your batter, add a couple eggs, some flour and baking powder, some spices you like, salt & pepper and a bit of water or sparkling water
Fill a pot with enough oil to deep fry, about 6cm (2.5 inch) high. Heat the oil to a high heat, about 190C (375F). Then dip each slice of potato in the batter and carefully place in the hot oil
Fry on high heat, moving them around and turning as needed when they float, until dark golden and very crispy
Use a slotted spoon to move them into a baking tray lined with kitchen paper to absorb the excess oil
Enjoy warm and crunchy! I’m very curious what you’ll think. If you made this, please take a picture and tag me on Instagram @kerenruben or Facebook Keren’s Kitchen and let me know if you’ll be making this again
Ingredients
- 2 Large Potatoes, peeled
- 2 Large Eggs
- 6 Tbsp Flour
- 10grams (0.4oz) baking powder
- 1 Tsp spice mix (I use shawarma spice mix, you can add cumin, coriander, paprika, turmeric, whatever you like)
- 1 Tsp Salt
- Pepper to taste
Instructions
- Slice the potatoes very thin, about 2-3mm. You can use a mandolin or sharp knife. Place the sliced potato in a bowl and cover with water and 1 tsp of salt, soak them for 30 minutes. Drain and dry well with a towel.
- In a separate bowl, mix the eggs, flower, baking powder, spices, salt and pepper and whisk well
- Fill a pot with enough oil to deep fry, about 6cm (2.5 inch) high. Heat the oil to a high heat, about 190C (375F). Then dip each slice of potato in the batter and carefully place in the hot oil
- Fry on high heat, moving them around and turning as needed when they float, until dark golden and very crispy
- Use a slotted spoon to move them into a baking tray lined with kitchen paper to absorb the excess oil, serve immediately
This recipe was adapted from this website
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