* Our small cookie scoop is about 1 ¾ inch in diameter and holds about 1 ½ tablespoons of dough. Repeat with the rest of the dough and fry until the bubble pillow potatoes are golden brown and crispy, about 6 to 8 minutes. With a small cookie scoop, scoop and gently release the potato dough into the hot oil. While the oil is heating, prepare a plate or tray lined with paper towel.Ħ. Add about 2 to 3 inches of oil to a pot and bring it up to 325☏. So just mix until no more dry flour is visible.*ĥ. * Make sure to not over-mix the dough! Over-mixing will make the pillow potatoes dense and doughy. Mash the potato with a fork, potato ricer, or potato masher.Ĥ.Add the flour, cornstarch, salt, and black pepper. Once the potato is done, drain the water completely and transfer the potato to a mixing bowl.
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