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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 

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