Crispy Potato Flowers
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Crispy, golden potato snacks made from mashed potatoes, cornstarch, and dried herbs, shaped like flowers and fried until crunchy. Serve warm with your favorite dipping sauce.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 600 g
- 50 g
- 3 g
- 1 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 655 g before cooking, which is about 165 g per serving.
Steps
Wash and peel the potatoes. Cut them into large chunks and place them in a pot of boiling water.
Boil the potatoes for about 10β15 minutes after the water reaches a boil, until they are tender enough to mash easily with a fork or potato masher.
Drain the potatoes thoroughly, then mash them while hot until mostly smooth and free of large lumps.
Add the cornstarch, salt, white pepper, and dried parsley to the mashed potatoes. Mix until the seasonings and starch are evenly distributed and a cohesive dough forms.
Divide the potato dough into two portions. Work with one portion at a time, keeping the second portion covered so it does not dry out.
Place the first portion on a clean work surface and flatten it with a rolling pin to an even thickness suitable for cutting. Avoid making it so thin that the shapes tear when lifted.
Cut the flattened dough into flower shapes using a flower-shaped cutter, or use another shape according to your preference. Repeat the rolling and cutting process with the second portion of dough.
Heat the frying oil in a medium pan over medium heat. The oil should be hot before the potato flowers are added, but not smoking.
Carefully place the potato flowers in the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.
Leave the potato flowers undisturbed until they firm up and the underside becomes golden brown. Do not stir them before they have hardened, or they may break apart.
Turn the flowers and fry the second side until it is also evenly golden and crisp. Remove them from the oil and drain on a paper towel or wire rack.
Serve the crispy potato flowers warm with a dipping sauce.
Notes
The source does not specify the quantity or type of dipping sauce. Frying-oil quantity is also unspecified; use enough for the chosen pan and drain the finished flowers well.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 230
- Protein
- 3 g
- Carbs
- 38 g
- Fat
- 8 g
- Fiber
- 4 g
Where the calories come from
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