Crispy Potato Mushroom Bites

A beautiful side dish for home and holiday tables.
cook time: 1h
Ruby Colston
Crispy Potato Mushroom Bites

Nutrition Facts (per serving)

99
Calories
3g
Fat
18g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato 10 pc
Vegetable oil (For deep frying) 2 tbsp

Recipe instructions

Step 1

Step 1
Take these products.

Step 2

Step 2
For cooking, we will need small potatoes weighing approximately 35-50 g. It is desirable that the tubers be of an even oval shape. The potatoes should be of good quality, firm and without black spots. Place in a colander and rinse thoroughly under cold running water. Dry with a paper towel and remove the peel. To peel potatoes, use a vegetable peeler to ensure the surface remains even and smooth.

Step 3

Step 3
Take a special knife with an attachment, which is usually used to remove the core from an apple. Insert a knife into either side of the potato and cut just above halfway through the potato.

Step 4

Step 4
Leave it in the potatoes. Take a regular kitchen knife and cut the top along the entire circumference of the potato, forming a mushroom “cap”. When you cut through the “cap,” the kitchen knife inside the potato should rest against a special knife.

Step 5

Step 5
Carefully separate the bottom of the potatoes.

Step 6

Step 6
Remove the nozzle. The result was such a beautiful preparation, similar to a “mushroom”

Step 7

Step 7
Dry all the “mushrooms” with a paper towel. Sprinkle with salt and ground pepper.

Step 8

Step 8
Place a heatproof container with enough vegetable oil over high heat. Heat it well. Drop the potato mushrooms. Reduce heat slightly and deep-fry until golden brown, stirring occasionally. The potatoes should be completely submerged in the oil.

Step 9

Step 9
Place the fried pieces on a paper towel to remove excess oil. Potato mushrooms are ready. Serve immediately, before the potatoes have cooled down.

Step 10

Step 10
Enjoy your meal!

Additional rubrics

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