I talked a long time ago about the Indian potato crepes that I make. I call them dosai but technically they aren't dosai. Anyhoo, I make it regularly and sometimes have more potatoes than can fit in the crepes. The other day I did an experiment with my leftover pototoes that turned out alright. Figured I'd show and tell.
The potatoes I use for my dosai crepes are seasoned with cumin, turmeric, coriander, garlic, onions, and other miscellaneous things. They are mashed but not completely mashed; I like to leave them a little chunky. I mixed a little bread crumbs and some egg into a bowl of the potatoes and added a little extra salt and pepper. Then I formed them into thin patties and coated them with more bread crumbs. Actually for the outside I used panko bread crumbs, for the extra crispness.
Then I just fried them in shallow oil on both sides until golden brown. I drained them on paper towel and kept them in the oven to keep them warm and crisp while I cooked the rest. Dan and I ate them with sour cream and a basic garlic aioli I threw together. They turned out well! If making a potato mixture just for the cakes, I would leave it even chunkier, but using what I already had was fine. I liked them a lot. I always enjoy more potato options because it's cheap and can be a substantial substitute for meat. I'll definitely put this one in the repertoire.
Happy eating!
By shallow oil, how much do you mean? Are you running the temp at about 350 for the frying?
ReplyDeleteThe oil is about half the depth of the cake. If you start the oil at about 360, since it loses a few degrees when the cakes go in, it should be about right. Although, for something like this, sometimes I just wing it with the oil temp, since the potatoes are already cooked inside so it sortof doesn't matter how quickly they brown.
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