• Raggi

Crispy Potato Fingers | This simple easy to make starter is always a crowd pleaser.



You can never go wrong with potatoes as a starter. Our very common french fries for example. Can you ever feel fries are boring? No way. In fact your burgers or wraps are incomplete with out fries, right? We all love fries, but today the recipe I'm sharing is not plain fries with seasoning. These are fries with a twist. The basic steps for making these potato fingers are almost similar to french fries but before frying you have to dip them in a batter and coat them in cornflakes. And that's the twist. What you will get is potato fingers, which are super crispy from out side (because of the coating) soft and tender from inside. It is such a wonderful snack or starter be sure to make a big batch because you will find everyone asking for more.

Few things to keep in mind:

  • To make these fries the first thing you need is potato. Try to select large oval shaped potatoes. So that you can get the long finger shape. Also select potatoes which have a high starch content.

  • Cut potatoes little thick (1/2" appeox or more). Too thin and they may break while coating with batter.

  • Try to cut the potatoes in similar size pieces.

  • Use a flavorless oil to fry the potato fingers such as sunflower oil or any vegetable oil. I will suggest not to use mustard oil or olive oil for these fries.

How to choose the right potatoes for fries:


For fries or any baking recipes always choose large brown potatoes with dry skin, known as russet potatoes. The potatoes should be firm with no dark spot or soft area on them. Also avoid potatoes those have sprouts on them. Avoid any variety of new potatoes for fries as they are waxy in texture, you won't get the crispy fries using those no matter how much you try.

Now that you know how to choose your key ingredient, lets make some crispy potato fingers.


Here is How to make it step by step:


Gather all the ingredients.

Soak the dry red chillies in 3 tablespoon warm water for 15 minutes.

Peel the potatoes and cut them into thick finger like shapes length wise.

In a deep pan take enough water to boil potato fingers. Add 1 teaspoon salt to it.

Once the water comes to a boil add all the potatoes. Boil for 5 to 6 minutes till half cooked.

Drain on a strainer and wash with cold water.

Dip the potatoes in ice cold water to cool them fast.

Remove from water and arrange on a clean kitchen towel and pat dry with another towel or paper towels before frying. At this stage you can store them in a zip lock bag or in an air tight container in the freezer for later use.

Peel ginger, garlic and onions. Cut the onions and ginger roughly.

Put ginger, garlic, onions and soaked red chillies (do not discard the water) in a grinding jar and make a fine paste.

Once done, add 3 tablespoon water (in which you soaked the chillies), cornflour and salt to it and grind again to make a smooth batter.

Take cornflakes in a zip lock bag and with help of a rolling pin crush them into small pieces. You can do it in mixer also. Just pulse them few times to get coarsely ground cornflakes. Don't grind them in fine power.

Once everything is ready, heat enough oil in a pan to deep fry the potatoes.

Dip the potatoes in the batter.

Put in the cornflakes, coat well and keep aside.

Make few more similarly.

When oil is hot enough, very carefully drop the cornflakes coated potatoes in the oil and fry them in medium high flame for about 2 to 3 minutes. Don't stir or flip them immediately. After 2 minute when they start to change colour flip them for even frying.

Fry potato fingers till they are golden in colour. Once done take them out from oil with a slotted spoon.

Drain on paper towels to get rid of excess oil.

Fry remaining potatoes similarly in few batches.

For making the dip:


Measure all the ingredients.

In a bowl mix everything well.

Garnish with dried parsley.

Serve hot crispy potato fingers immediately with the dip and enjoy.

** If you like the recipe please hit the like and comment below. Share with your family and friends. Your support always means a lot.

Crispy Potato Fingers

Prep time: 20 minutes

Cooking time: 10 - 15 Minutes

Total time: 35 minutes

Yields: 4 servings

Ingredients:

  • Potatoes 3 large size (500 gm)

  • Cornflakes 3 cups (115 gm)

  • Onion 2 small size (80 gm)

  • Ginger 15 gm

  • Garlic 8 gm (5-6 big cloves)

  • Dry red chilli 4

  • Cornflour 4 tablespoon

  • Salt 2 teaspoon (1+1)

  • Water 3 tablespoon

  • Oil for deep frying

For dip:

  • Mayonnaise 3 tablespoon

  • Red chilli sauce 1 tablespoon

  • Tomato ketchup 1 tablespoon

  • Paprika 1/2 teaspoon

  • Dried parsley (for garnishing)

Preparation:

  1. Gather all your ingredients.

  2. Soak the dry red chillies in 3 tablespoon warm water for 15 minutes.

  3. Peel the potatoes and cut them into thick finger like shapes length wise.

  4. In a big deep pan take enough water to boil potato fingers. Add 1 teaspoon salt to it.

  5. Once the water comes to a boil add all the potatoes. Boil for 5 to 6 minutes till half cooked.

  6. Drain on a strainer and wash with cold water.

  7. Dip the potatoes in ice cold water to cool fast.

  8. Remove from water and arrange on a clean kitchen towel and pat dry with another towel or paper towels before frying.

  9. Peel ginger, garlic and onions. Cut ginger and onions roughly.

  10. Put ginger, garlic, onions and soaked red chillies (do not discard the water) in a grinding jar and make a fine paste.

  11. Once done, add 3 tablespoon water (in which you soaked the chillies), cornflour and 1 teaspoon salt to it and grind again to make a smooth batter.

  12. Take cornflakes in a zip lock bag and with help of a rolling pin crush them into small pieces.

  13. Once everything is ready, heat enough oil in a pan to deep fry the potatoes.

  14. Dip the potatoes in the batter.

  15. Put in the cornflakes, coat well and keep aside.

  16. Make few more similarly.

  17. When oil is hot enough, very carefully drop the cornflakes coated potatoes in the oil and fry them in medium high flame for about 2 to 3 minutes. Don't stir or flip them immediately. After 2 minute when they start to change colour flip them for even frying.

  18. Fry potato fingers till they are golden in colour. Once done take them out from oil with a slotted spoon and drain on paper towels to get rid of excess oil.

  19. Fry remaining potatoes similarly in few batches.

For making the dip:

  1. Measure all the ingredients.

  2. Mix in a bowl.

  3. Garnish with dried parsley.

Taadaaaa...... Your Crispy Potato Fingers are ready to enjoy. Serve immediately with the dip or ketchup.


Notes:

  • Use large oval size starchy potatoes.

  • Cut potato fingers into thick similar size pieces.

  • After boiling and pat drying the potatoes you can store them in a zip lock bag or in an airtight container in the freezer for up to 3 months. Thaw them before use pat dry and follow the process to make potato fingers.

  • Use a flavorless oil to fry the potato fingers such as sunflower oil or any vegetable oil.

  • You can use mixer to grind the cornflakes. Just pulse them few times to get coarsely ground cornflakes. Don't grind them in fine power.

  • While coating the potato fingers use one hand for batter (wet hand) and other for cornflakes (dry hand). Try not no do with one hand or cornflakes will become soggy and fries wont be crispy.

Hope you liked the recipe. Give it a try and let me know how it went. I would love to hear from you. Comment below (it always means a lot and motivate me), like and share with family and friends. You can follow me on Facebook and Instagram @ bforbakingcforcooking.


Thanks for stopping by.

Love

Raggi

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