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.