potato
vegetable oil
salt
Peel the potato.
Now slice the potato with a vegetable peeler as though you are peeling an apple. Try and keep the strips as long as possible.
Place the strips in a large bowl and fill it with cold water. Soak for 30 minutes.
Drain and dry the strips on kitchen paper.
Heat some oil in a saucepan and deep-fry the potato until golden.
Sprinkle with salt and serve.
125ml warm/tepid water
2,5ml sugar
15ml instant yeast
4 x 250ml flour
60ml sugar
2 eggs, beaten together
500ml milk, warm/tepid
5ml salt
125ml raisins
vegetable oil for frying
icing sugar for dusting
Add the warm water and sugar to a bowl and stir to dissolve the sugar.
Sprinkle the yeast over and stir again. Leave to stand for 10 – 15 minutes.
Add the flour and 60ml sugar to a very large bowl.
Add the eggs and yeast mixture and whisk together.
Now pour in the warm milk a little at a time, in between whisking. Keep adding milk and whisking until you have a smooth batter.
Cover the batter with a damp tea towel and set aside to rest for 1 hour 30 minutes.
Sprinkle the salt and raisins over the batter and fold it through with a spatula.
Cover the bowl again and rest for another hour.
Heat your oil in a saucepan – about 5cm deep.
Dip two tablespoons in the oil, shape a dough ball and slip it into the oil.
Fry for 2-3 minutes, turning as they cook. Do this in batches so that you don’t crowd the saucepan.
Dust the warm doughnuts with icing sugar and serve warm.
10 sheets rice paper
10 slices ham
200g mozzarella cheese, cut into 1cm logs that are about 6cm long
250ml panko bread crumbs
2 eggs
vegetable oil for frying
Lay the rice sheets in water for one minute to soften.
Place a rice paper sheet on a work surface and top with a slice of ham.
Place the cheese on the ham and fold the rice paper over. Roll up into a cylinder.
Whisk the egg together in a shallow dish and add the bread crumbs to another shallow dish.
Dip the rice paper rolls into the egg and cover with the bread crumbs.
Place a saucepan on medium-high heat and add 1cm oil.
Fry the rolls until golden and crisp.
Serve with a dipping sauce.
1 kg small potatoes
salt
vegetable oil
Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.
My Whisk and I 