Crispy Potato Nuggets
Equipment
Ingredients
Main ingredients
potatoes (peeled, boiled)
500 g
all-purpose flour
60 g
cornstarch
30 g
garlic powder
5 g
onion powder
3 g
salt
5 g
black pepper
2 g
sunflower oil
500 ml
Instructions
Boil the potatoes
Place whole potatoes in a pot and cover with cold water. Bring to a boil and cook until fork-tender.
Mash and cool
Drain potatoes and let them cool slightly, then mash until smooth.
Mix the dry ingredients
Add flour, cornstarch, garlic powder, onion powder, salt and pepper to the mashed potatoes.
Shape the nuggets
Mix until a dough forms, then shape into small bite-sized nuggets.
Heat the oil
Heat sunflower oil in a deep pot or wok to 180°C for frying.
Fry the nuggets
Fry the nuggets in batches until golden and crispy on all sides.
Drain and serve
Remove nuggets from oil and drain on paper towels. Serve hot.
Original recipe
Storage
Best enjoyed fresh. Can be frozen before frying for later use.
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