![]() In a pan, add in enough oil, so the potato is fully covered.Pat the panko tightly to prevent it from falling off. Dip the potato in the batter and coat it with panko. In a bowl, add in egg, water, and flour, mix till it becomes a thick batter.Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down. This is super important to prevent the potato from exploding when frying. Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight. Form 3-4 tbsp of potato into a ball, in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again.Set is aside for it to cool down slightly and is safe to touch with hands. Add in onions, sweet corn, and season with salt and pepper. ![]() I like to have some texture, but if you like it entirely soft, you can also mash it 100%. Mash the potato while it is hot and keep mashing until the potato is 90% mashed.
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