Crunchy Potato Puffs
|Potatoes||1 Pound, peeled and cut into 1/8 inch thick slices|
|Vegetable oil||200 Milliliter (For deep frying)|
Place the potato slices in a large bowl of cold water for 30 minutes.
Drain them and dry thoroughly with a clean cloth.
Fill two large saucepans one third full with oil.
Heat the oil in one pan over moderate heat until it reaches 325°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 65 seconds.
Heat the oil in the other pan over moderate heat until it reaches 375°F on a deep fat thermometer or until a piece of stale bread dropped into the oil turns golden brown in 40 seconds.
Drop the potato slices into the first pan and fry them for 4 minutes.
Using a slotted spoon, transfer the slices to the second pan and fry them for 2 to 3 minutes or until they puff up.
Immediately the slices puff up, remove them from the oil and drain them on kitchen paper towels.
Sprinkle with the salt and serve.
Serving size: Complete recipe
Calories 526 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1965.1 mg81.9%
Total Carbohydrates 84 g27.8%
Dietary Fiber 10 g39.9%
Sugars 3.5 g
Protein 9 g18.3%
Vitamin A 0.2% Vitamin C 148.9%
Calcium 5.6% Iron 19.7%
*Based on a 2000 Calorie diet