POTATO WAFERS RECIPE
Making home-style potato wafers is fun and easy. Guaranteed they won't last long! Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
| POTATO WAFERS |
INGREDIENTS
↬4 big potatoes
↬¹/₂ tsp. salt
↬Oil for deep frying
METHOD
- Peel potatoes and wash thoroughly before u slice them so that all dirt is removed
- Slice the potatoes as thin as possible apply salt mix well and set aside for 5 minutes
- Soon all the starch and water from potatoes will come out
- Take a pile of slices and squeeze between palms to remove as much starch and water possible
- Deep fry in a kadhai with sufficient oil the oil should be medium hot
- Fry until very golden brown and transparent that will take around 5 minutes don’t be in a hurry to remove them soon they will become crispy and transparent
- Drain on a paper towel store in airtight container once cool
