суббота, 27 сентября 2014 г.

Crispy Potato Tailings

Crispy Potato Wedges - By Vahchef @ vahrehvah.com








Описание:

Potato wedges dipped in Seasoned batter and baked in the oven or deep fried. oregano, to the spices. the potatoes came out crispy outside to impress your kids u have to make this easy snack.
Potato 6 n
Oil for deep fry 3 cu
Sugar 1 cup
Lemon grass chopped 1tb
Red chilly paste 2 tb
Red chilly flakes 1ts
Garlic chopped 1 tb
Salt
Rice flour ½ c
Corn flour ½ c
Lemon juice ½ ts
Sesame seeds 1 ts




For a dipping sauce:

Heat water in a pan add sugar, chopped garlic, chopped lemon grass, mix it all the sugar melts. Then add chilly paste, chilly flakes, and lemon juice.

First parboiled potato wedges.

Take a bowl add equal quantity of rice flour and corn flour add sesame seeds, salt, red chilly paste, red chilly flakes, and add water make a thick paste.

Add potatoes in the batter and mix them, and deep fry the potatoes until golden colour.

Serve hot with sauce.

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Комментарии:

irenenergy пишет: Vahchef you can read minds huh? I have been craving for potato wedges since ytd and there it is!

Sharon Gisore пишет: when he smells the potatoes haaaaaa haaaaa haaaaaa LOL

robert p пишет: Cute he's not............

Dipannita Dipa пишет: i do not have that machine. how can i use my gas burner to make this ?


Michael Rivers пишет: I'm going to make these and serve them with your Egg Croquette recipe! Thank you again so much!

Amne Salim пишет: wtf.

irenenergy пишет: Vahchef you can read minds huh? I have been craving for potato wedges since ytd and there it is!

Sharon Gisore пишет: when he smells the potatoes haaaaaa haaaaa haaaaaa LOL

robert p пишет: Cute he's not............

Dipannita Dipa пишет: i do not have that machine. how can i use my gas burner to make this ?


Michael Rivers пишет: I'm going to make these and serve them with your Egg Croquette recipe! Thank you again so much!

Amne Salim пишет: wtf.
You'll Need:

2 large potatoes
3/4 cup milk
2 cups plain Cajun seasoning

Procedures : Using a potato peeler, peel the skins thickly from the potato.
Dip the pieces of peel into the milk and flour seasoned with cajun.
Deep fry until crispy and golden brown

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