Fried Mashed Potato Sticks Recipe 455 Food

FRIED MASHED POTATO STICKS

Steps:

• In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
• Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
• Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
• In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
• Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
• Serve with a side of dressing.

FRIED MASHED POTATO STICKS RECIPE - (4.5/5)

Steps:

• 1 In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine. 2 Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen. 3 Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated. 4 In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F. 5 Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil. 6 Serve with a side of dressing.

DEEP FRIED MASHED POTATOES

Steps:

• Make mashed potatoes into golf-ball or small balls.
• Add cheese, as per taste.
• Freeze for 2 hours, or more.
• Mix together the flour, milk, egg and salt to make the batter.
• Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
• Deep fry in hot oil until golden-brown.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

FRIED MASHED POTATOES

Steps:

• Add the onion to the mashed potatoes.
• Form into hamburger shape.
• Dip patties in flour on both sides.
• Fry in some hot grease until golden brown on each side.

CROCCHE (AKA ITALIAN FRIED MASHED POTATOES)

Steps:

• working with cold mashed potatoes helps to shape it better than freshly made potatoes.
• 1 cup potatoes per serving. evenly around cheese "stick" like a twinkie shape. place on cookie sheet lined with wax paper.
• freeze for up to an hour to firm up but you don't want it frozen completely through or the outside will cook faster than it takes to melt the cheese inside.
• i use my delonghi roto- fryer so that the food its always moving and i don't have to flip it! but you will want a deep type fryer so the roll can float.
• heat oil to around 350*.
• make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil.
• roll each potatoes roll around in the batter very quickly you only want a thin layer on it, let drain off mostly. roll in bread crumbs.
• fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara.