Friday, August 16, 2013

Australian Potatoes - Naughty, but oh-so-good!

When we went to the Minnesota State Fair last year, we tried Australian Potatoes for the first time.  They were so delicious!  I decided to try to make them myself.

Served piping hot, with creamy potato inside, crunchy batter outside and topped with ranch dressing, warm cheese and drizzles of siracha. 

Mixing up the batter. 

Slicing the potatoes on the mandolin.

After the first frying (these potatoes use the wonderful technique of double frying).

The finished product.  Time to dig in!

Australian Potatoes

  • 2 large baking potatoes, peeled
  • 2 cups flour
  • 2 teaspoons salt
  • 3 teaspoons baking powder
  • 1/4 teaspoons fresh ground black pepper
  • 1 3/4 cup water
  • 1/2 gallons vegetable oil, or your choice of frying oil
  • flour for dusting
Heat oil in large pan.  Cut potatoes and slice lengthwise into 1/8 inch slices and dry well.  Sift flour, salt, baking powder, and pepper into bowl.  Make a well in the center of the flour, and gradually add water.  Use whisk to make a fairly thick batter that is smooth and free of lumps.  Coat potato slices lightly with extra flour, shake off excess.  Dip each slice into prepared batter, making sure potato slices are well covered but not with a lot of excess batter.  Deep fry potato slices, a few at a time, until lightly golden.  Remove from oil, drain on paper towels. Increase heat of oil slightly, re-add the potato, a few at a time and re-fry until rich golden brown.  Drain again on paper towels, sprinkle with salt if desired and serve very hot.  We like ours with siracha, ranch dressing and warm cheese whiz.

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