Q: Can I use a different type of potato for this recipe?
A: Yes, you can use any variety, but starchy potatoes work best for frying.
Q: Is it necessary to double-fry the potato cakes?
A: Double-frying helps achieve a crispier texture, but it’s optional based on your preference.
Fried Potato Cakes
Notes
Ingredients:
- 1 Potato
- 2g Salt
- 20g Cornstarch
- Cut the potato into thick slices.
- Mix the slices with 2g of salt and let them marinate for 10 minutes.
- Pat dry the potato slices and coat them evenly with cornstarch.
- Fry in oil heated to 60% hot until golden brown, about 4 minutes, and then remove from oil.
- Increase the oil temperature and re-fry for 30 seconds.
- Calories: Varies based on frying method and oil absorption
- Fat: High (due to frying)
- Carbohydrates: Moderate (primarily from potatoes and cornstarch)
- Protein: Low
- Sodium: Moderate (depends on the amount of added salt)
