Amazing crispy Potato Fries Chips in Bubbles shape! These Pomme Soufflè puffed perfectly when deep frying and become incredibly crunchy and crispy. The best potato party treat!
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INGREDIENTS:
Potatoes
Cornstarch
1 egg white
Penaut Oil for deep frying (or other vegetable oil)
Salt
INSTRUCTIONS:
1. Well wash your potatoes and cut them in very thin slices (1mm) using a mandoline.
2. Absorb the potato slices starch excess using a paper towel.
3. Sprinkle some cornstarch on top of half potato slices and remove the starch excess with a brush.
4. Brush a generous amount of egg white on top of the remaining potato slices.
5. Match two slices (one with the cornstarch and the other with the egg white) facing each other: the side sprinkled with cornstarch will face the side brushed with white egg.
6. Press the two matched slices to seal them together.
7. Cut a small circle (or a square shape, it's up to you) in the center of every matched slices: be careful to cut out the potato skin.
8. You'll get skinless potato circles made of two potato slices matched together.
9. Heat the frying oil over medium-low heat until very hot (it's ready when the handle of a wooden spoon will bubble, about 170°C).
10. Fry the potato circles for about 2 minutes or until start to slightly golden spot and are well puffed.
11. Remove from the oil and place onto a kitchen paper to absorb the oil excess: the potato circle deflate, don't worry, it's normal!
12. Increase a bit the heat of the oil: you'll need about 175°C hot oil (the handle of a wooden spoon will bubble a lot).
13. Fry for the second time the potato circles in the very hot oil for about 2 minutes or until evenly golden.
14. Remove from the oil and place onto a kitchen paper to absorb the oil excess.
15. Salt and serve immediately with your favourite dipping sauce!
6 сен 2024
