Back
Crispy-Chewy Potato / Gilgamja
Step 1 / 9
0% Complete
1x
Loop
1
Peel and eye the potatoes, then cut into 8 pieces each.
Ingredients for this step
Potato
350g
1:04
Report
Play Video
Previous
Next
Steps
Ingredients
3 tips
1
油の温度が高すぎると破裂する恐れがあるので注意する。
2
少量の油でも美味しく作れます。
3
生地が緩い場合は片栗粉で調整してください。
1
Peel and eye the potatoes, then cut into 8 pieces each.
Potato 350g
1:04
2
In a food processor, combine the potatoes, salt, and water and process to a paste.
1:22
3
Place the potato paste in a frying pan, stir with a spatula over medium heat, and cook off the moisture. Use low to low-medium heat to avoid scorching.
1:39
4
Once the moisture is gone and the potato starch makes the mixture sticky, turn off the heat, add potato starch, and combine. Adjust with more starch if loose.
2:16
5
Transfer the dough to a piping bag and snip off the tip.
2:33
6
Add 1cm of oil to a frying pan and heat to 160°C (320°F) over medium heat.
2:56
7
Pipe the dough into the oil, snipping with scissors. Don't overcrowd the pan.
3:14
8
Fry until evenly golden brown and drain.
3:47
9
Plate up and serve with ketchup or your sauce of choice.
4:40
1
Step 1
Peel and eye the potatoes, then cut into 8 pieces each.
Potato
350g
2
Step 2
In a food processor, combine the potatoes, salt, and water and process to a paste.
Potato
350g
Salt
1/4 tsp
Water
4 tbsp
4
Step 4
Once the moisture is gone and the potato starch makes the mixture sticky, turn off the heat, add potato starch, and combine. Adjust with more starch if loose.
Potato starch
2 tbsp
6
Step 6
Add 1cm of oil to a frying pan and heat to 160°C (320°F) over medium heat.
Frying oil
to taste
9
Step 9
Plate up and serve with ketchup or your sauce of choice.
Ketchup
to taste
ADD NOTE
Add
TIMER
00
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next