Crispy Potato Cakes
4 as a snack
- 1 tub ZoOSh Sour Cream & Chives Dip, to serve
- 1Kg boiled potatoes, skin on, chilled (Use Coles Carisma, Red Royal or washed potatoes)
- ½ bunch flat leaf parsley
- 20 baby cornichons (from a jar), drained
- Olive oil for deep frying
- 1 Free range egg, chilled
- 200ml ice cold water
- 1 cup plain flour
- Heat the oil to 160 degrees C.
- Slice the potatoes into 1cm thick scallops.
- Sift the flour into a large bowl. Whisk the chilled egg into the chilled water, then gently pour into the flour, whisking in a figure 8 motion as you pour using chopsticks. Do not over mix and leave some lumps in the batter.
- Gently dip the potatoes into the batter and fry in batches until crispy. Make sure not to overcrowd the oil, as the temperature will drop and your potatoes will be soggy. Repeat with remaining potatoes and drain on kitchen paper. Gently coat the parsley stems in the batter and fry until crispy.
- To serve arrange the potatoes and parsley onto a serving platter and season with sea salt flakes. Garnish with the cornichons and serve with Zoosh Sour Cream & Chives Dip.
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