Fried Mashed Potato Sticks 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.

MASHED POTATO'S -DEEP FRIED ON A STICK/OR NOT

Steps:

• 1. Throughly mash potatoes in a bowl or rice them into a bowl. In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon. Add to potato mixture and whip until well combined. Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
• 2. In 3 separate shallow pans place... Pan 1- 2 beaten eggs Pan 2- the cornstarch Pan 3- the bread crumbs
• 3. If potato mixture is very cold begin forming into tight walnut sized balls- dip each in the egg, then cornstarch-shake off excess- then back into egg and then into the bread crumbs shake off excess. Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
• 4. This makes about 15 balls. I usually make double batch. String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
• 5. Remove with a slotted spoon and drain on absorbent paper towels. Best eaten warm but good cold too. Serve with ranch dressing or honey mustard.

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.

MASHED POTATO FRIES RECIPE

Steps:

• Peel and cut potatoes into small chunks.Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes.Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.Transfer into a piping bag fitted with a round tip and pipe into long strips (on a cutting board or a parchment paper).If you don't have a piping bag, you also can divide the mixture into small balls and roll then into a strips.In a wide pan heat oil to 350F (180C).Fry mashed potato strips until golden brown. Transfer to paper towels to drain excess oil.

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)

Steps:

• In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
• Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
• Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
• In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
• Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

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.

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.