Potatoes are one kind of food.
I used 500 to 600 grams of russet potatoes. Scrape, rinse, and pat dry immediately. Slice one big egg into half-inch pieces after peeling it.
quarter cup of milk pieces (herb and spice combination)
half a cup of all-purpose flour
0.5 cups of corn flour
0.5 teaspoons of semolina
paprika, 1/4 teaspoon?
Garlic powder, 1/4 teaspoon
1/2 lemon squeeze
Pepper, smoked paprika, and a dash of salt
Keep in mind Mix all the ingredients together until well combined.
Pepper, smoked paprika, and a dash of salt
Instructions:
Keep in mind Gather all of the ingredients and mix them well.
The egg white and milk should be whisked together. Thoroughly mix all of the ingredients. Eliminate from the recipe
Add the spices and stir until well combined.
Indulge in the moist mixture, then coat the potato with the spice blend. Remove any excess starch and seasoning by tossing. Remove from the heat. Repeat with the rest of the potatoes. Set it aside for a few minutes.
Heat the oil until it reaches about 160 degrees Celsius. You may also dip a wooden chopstick into the oil to see whether it’s hot enough. The chopstick is ready to be used when the oil around it starts to bubble.
Make sure the pan isn’t too packed while you’re deep-frying the potato chunks. Brown the fish on both sides in the fryer. Cut the heat down a notch if browning is happening too quickly. Pour out any excess oil by transferring to a cooling rack. Repeat with the rest of the potatoes. Each batch took me no more than two minutes.
Heat the oil until it reaches about 160 degrees Celsius. You may also dip a wooden chopstick into the oil to see whether it’s hot enough. The chopstick is ready to be used when the oil around it starts to bubble.
Make sure the pan isn’t too packed while you’re deep-frying the potato chunks. Brown the fish on both sides in the fryer. Cut the heat down a notch if browning is happening too quickly. Pour out any excess oil by transferring to a cooling rack. Repeat with the rest of the potatoes. Each batch took me no more than two minutes.
Raise the oil rake’s temperature. Add another 30 seconds of frying time for the potatoes. Next, set it on the rack to cool. Repeat with the rest of the potatoes.
Top it off with your preferred dip and dig in!
