|
| Does anyone know of a recipe for Papas Fritas (I've googled) where the potatoes end up like a little balloon?
I had a recipe several years ago but that was before several moves (and purges). From what I can recall, the potatoes are sliced about 1/8 inch thick, deep fried for just a few seconds at about 375F, cooled, then refried at a much higher temp. During the second frying the potato poufs into a round bite of deliciousness. The resulting potato ends up with an air pocket inside and a salty crunchy outside like a crispy potato balloon. They were absolutely amazing and one of the things I ate with every meal in BA. Are you familiar with anything like that? Alexa |
Follow-Up Postings:
|
- Posted by ginger_st_thomas (My Page) on Wed, Mar 22, 06 at 15:48
| Where's BA? |
|
- Posted by ginger_st_thomas (My Page) on Wed, Mar 22, 06 at 16:05
| You described almost the same technique as below but they soaked the potatoes a long time before frying. |
Here is a link that might be useful: Potatoes
|
| Buenos Aires - sorry :-) Yes - that is the technique. I had forgotten the soaking part. I do remember in the original recipe that the second frying was at a much hotter temp. Any guesses what they mean by "boiling lard" which sounds just a little scary to me LOL! And thanks Ginger - I knew if anyone could find this you could! Alexa |
|
| AHA!!! I think I found the technique! Also known as soufflé potatoes , these crisp potato puffs are the result of deep-frying thinly sliced potatoes twice. The first time the potatoes are fried in 300°F oil. After cooling, they're fried in 375°F oil until they inflate and turn golden brown. Thanks for the tips Ginger - I managed to find them! Alexa |
|
- Posted by ginger_st_thomas (My Page) on Wed, Mar 22, 06 at 17:05
| Good! They sound great. I bet the lard helps make them taste good too. Boiling lard sounds pretty frightening to me too. I wish I'd kept my old Fry Daddy. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.