Camas potato frit with curry flavor
Peel the potatoes, slice them thinly with a slicer, then shredded. Soak it in water and then fried it in a colander and wash off the starch.
Fry it in a colander and thoroughly wipe off the moisture with kitchen paper or something similar.
Mix the tempura flour with the specified amount of water and dissolve the curry powder. Add the potatoes from step [2] and coat them evenly with the batter.
*It is easier to make if you cut the potatoes in half and put the amount of batter in each half.
Wipe the puma flesh out of water with kitchen paper, lightly sprinkle salt and then sprinkle with strong flour.
Dip the puffer meat into the [3] batter, place potatoes on top of the skin, and place them in deep frying oil heated to 170°C. Put it in oil and then place the potatoes on top of the batter down to prevent the batter from peeling off.
Fry for about 2.5 minutes, then remove it onto a net when the potatoes are crispy.
Serve in a bowl and pour in curry salt, which is combined with curry powder and salt. Finish with Italian parsley and sprinkle it with a finishing touch.
-
- Potatoes too
- About 50g
-
- Tempura flour
- Appropriate amount
-
- water
- A little
-
- Curry powder
- 1/3 tsp
-
- barracuda Three fillets of
- 2
-
- salt
- A little
-
- Strong powder
- A little
-
- Fried oil
- Appropriate amount
-
[Curry salt]
- Curry powder
- 1 tsp
-
- salt
- 1 tsp
-
- Italian parsley for garnish
- A little
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