ingredients
- 3 small potatoes (60 grams each)
- 2 tbsp coarse salt
- ice-cold water
- sea salt and ground pepper and a pinch of paprika (to taste)
- oil for frying
These salty potato balls are more a method or just a fancy trick so stop giggling ! Anyways, these potato balls are round, salty, airy, crispy, resembling a small hummingbird's nest or a miniature ball of string. Everyone has a tea strainer (or two) lying around so here's a new way to use it. I used regular potatoes, you can perhaps try it with other vegetables, zucchini, carrot sweet potato, parsnip, I'll give it a try too, it's cute-ish… right ?!
salty potato balls
01.04.2015
6 salty potato balls (15 grams each)
instructions
- peel your potatoes, slice very thinly into julienne strips or matchsticks (I use the julienne slicer-peeler in the photo)
- soak in ice-cold salted water for 15 minutes
- remove from water and strain and pat-dry between paper towels
- add salt and pepper (and paprika)
- heat oil in a small casserole until very hot
- fill a tea strainer (like in the photo, I have several so it's faster) with the potato strips to create a ball (not too loosely-packed so it can hold the shape but not too tightly-packed either so it can cook all the way through in a short time)
- when the oil is hot enough, dip the tea strainer(s) with potato strips inside and fry each for 1 1/2 - 3 minutes maximum (this depends on how many you're frying at the same time, verify as you fry), keep moving them around as they're frying
- when golden, shake off excess oil and let cool 1 minutes before removing by gently opening the tea strainer and carefully removing the potato nest ball, set aside
- repeat until you have the desired number of potato nest balls per person
- serve at room temperature like chips, (or reheated in a very hot oven for 2-3 minutes for an even crispier crunch)
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salty potato balls
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