Potato tart is a delicacy originating from South Africa. It uses whole potatoes and cuts them into spiral-shaped slices using a special machine. At first glance, it looks like a tower hovering on a bamboo stick, so it gets its name.
How to make Cyclone Super Potato Tart:
Ingredients required:
1. 2 potatoes
2. Crispy paste powder
p>3. Seasonings
4. A number of bamboo skewers (lengths of 30cm, 40cm, or 50cm are acceptable)
Preparation:
1. Potatoes Peel the potatoes and cut them into 5 cm wide rectangular cubes. Use two pairs of chopsticks to mark the potatoes and place them on both sides. Use the same method as the coir rain knife to change the potato into a potato tower shape (please refer to my fifth video for details on coir raincoat). (Knife explanation), then put the potato tower in water to rinse the starch, and put bamboo skewers on it.
2. Sprinkle crispy slurry powder (dry powder) evenly on the potato tower, evenly from top to bottom. It is best to use a slotted spoon with a larger hole.
3. The third step: Mix the crispy pulp powder and water together again, and apply it evenly on the potato tower sprinkled with dry powder.
Ratio: crispy slurry powder: water = 1:1.3, blended into crispy slurry. (The water must be cold water)
Method: A disposable water cup is enough, add one cup of powder to one cup of water, and then add one third of the cup of water
4. Put it into a constant-temperature fryer at 150 degrees and fry for about 2 minutes and 30 seconds to about 3 minutes. The crispy and fragrant potato tart is completed, and finally sprinkle with seasonings.
Usage of fried powder:
Fried powder is also called batter powder and crispy batter powder. Put the fried powder into a container and add water to form a paste. It should not be too thin. Put the food into the paste and hang it in a layer. The consistency is good enough to hang one layer, then put it in the oil pan and fry it. The ratio of this golden yellow and lightly fragrant egg-flavored crunchy paste to powder is 1:2.5. For example, 1000 ml of water and 400 grams of powder, divide 1000 by 2.5, which is the amount of powder. .
Technical summary:
The oil temperature should reach 150 degrees when frying. The oil temperature should not exceed 160 degrees. When the potatoes are almost cooked, they will float. If the oil is reduced, they will disappear. Fry the potato chips. While frying, use tongs to gently break the potato chips to see if they are completely hard, then remove from the pan immediately.