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Fried Potato Balls and Straws

Fried potato balls and thin potato straws seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Potato Balls and Straws

Ingredients

Directions

Prepare the potatoes

  1. Cut the potatoes into balls using a scoop.

  2. Cut the potatoes into thin strips for the straws.

  3. Soak the cut potatoes in cold water for 1 hour.

  4. Dry the potatoes between towels.

Fry and serve

  1. Fry a few pieces at a time in hot deep fat until golden.

  2. Drain on soft paper and season with coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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 main body of both the balls and straws, becoming crisp outside and fluffy inside when fried.

The step that matters

Drying the potatoes between towels. Surface moisture cools the hot fat and causes splattering and steaming, so the pieces absorb oil and brown unevenly. Thoroughly dry potatoes fry crisper and more evenly.

“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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