Fried Potato Balls and Straws
Ingredients
Directions
Prepare
Cut the potatoes into balls using a scoop.
Cut the potatoes into thin strips for the straws.
Soak the cut potatoes in cold water for one hour.
Dry the potatoes between towels.
Fry and season
Fry a few pieces at a time in hot oil until golden brown.
Drain on paper towels and season with coarse sea salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Form the crisp golden body of both the balls and the straws once fried.
The step that matters
Dry the potatoes between towels. Surface water cools the oil and turns the frying into steaming, so the pieces absorb grease and brown unevenly. Drying first lets the oil crisp the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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