Skip to main content

Potato fritters

Making:

Potato fritter snack

1 serving prepared 

Here's what I have:

10 oz  Sliced russet Potato 
1 oz Garlic with Italian spice in olive oil 
0.5 oz Mirin
1 tsp Butter
1 tbsp Potato flour
1 tbsp Yondu

Preparation:

Preheat convection oven to 350 on convection setting.

Potatoes were boiled for 12 minutes so they were cut through but still frim enough to make chunks. After boiling they were drained of water and replaced in the pot with the lid half on.

In a separate pan while the potatoes were boiling. The garlic in Italian oil was was sauteed in a pan until the garlic was browned and butter was added towards the end of this. The butter was allowed to brown slightly. Once done the garlic removed from the pan and the pan removed from the heat.

On a cutting board  the garlic was mashed and then chopped then added back to the Pan. Yondu and mirin we're added to the pan on medium heat and allow to cook until a syrup formed. The syrup garlic mix was the added to the pot with the potatoes and roughly mixed together.

To firm up the Fritter mix potato flour was added and mixed quickly so lumps did not form. This was allowed to sit for 2 minutes to continue firming.

Using a small scoop the fritters were placed on a greased baking sheet and mashed down slightly. In the convection oven these were cooked for 30 minutes and then broiled for four to get a crispy layer on top.


The plate!



- Kris 

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more

Cheese tortilla party

Making:  Cheese tortilla! 6 servings prepared. Here's what I have: 284 Grams of king Arthur masa harina 60 Grams cheese powder  30 Grams butter powder  419 grams hot water  Preparation: The dry ingredients were combined in the mixing bowl. With the stand mixer set to stir I slowly added the hot water until the dough ball formed. Once everything was well Incorporated the adult wall was divided into six portions. A damp paper towel was placed over the dough so it didn't try out as the tortillas were cooked.  Using a parchment lined tortilla press each dough ball was pressed just before cooking on the Comal. Each side was allowed to cook for 30-45 seconds before flipping. This allowed each side to dry out just enough. The second cook was done until the tortilla puffed up and Browning was beginning to form.  The plate! - Kris 
Post a Comment
Read more