Recipe Stringy fried potatoes the Can Spoil the Tongue Tasty

Recipe Stringy fried potatoes the Can Spoil the Tongue Tasty

  • nadia
  • nadia
  • Feb 2, 2022

You are|Are|Again} looking for inspiration recipes stringy fried potatoes that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious stringy fried potatoes should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of stringy fried potatoes, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare stringy fried potatoes delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings used for prepare
  1. Prepare 500 gr potatoes
  2. Prepare cubes Mozzarella cheese, cut into
  3. Use 100 gr flour
  4. Take 2 beaten eggs add salt & pepper
  5. Prepare to taste Salt
  6. Prepare to taste Pepper

In a large bowl, combine the potatoes, olive oil, seasoned salt, paprika and Italian seasoning. Removing the basket and shake the potatoes. Fried potatoes are top choices for snacks and meals. A potato is usually fried by cooking potato pieces in hot oil.

Instructions to make Stringy fried potatoes:
  1. Cut potatoes into small cubes, then fried.
  2. Mash potatoes, add salt, garlic powder & pepper
  3. Take 2 tbs mashed potatoes, make it into a ball.
  4. Fill with mozzarella cubes
  5. Put potato balls into flour, then put into the eggs.
  6. Fried till it golden brown
  7. Enjoy stringy fried potatoes.
  8. Done and ready to serve!

Potatoes are cut, chopped and fried as hash browns, french fries, steak fries, sliced potatoes and stir-fry cubes. Regional favorites are fried and seasoned with chili, cheese, garlic, rosemary or malt vinegar. Place the potatoes in the pan, give them a quick stir, then leave them alone to cook on medium-low heat. The leaving alone part is important. I'm not talented enough to flip the entire potato mass at once, so I flip it in sections.

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