Potato Tornadoes

A variation of a fried potato concoction, that has a fancy presentation and bursting with chilli powdered flavour.

5 Sticks

Easy 5 minutes

Ingredients

Ingredients

For the recipe Potato Tornadoes

For Potato Tornadoes:

1 box Dr. Oetker Nona Crispy Fry Flour
120 ml Water
2 tbsp Cooking Oil
5 Potatoes (Small)
Chili powder

preparation

Preparation

1

Insert a skewer into the centre of potato and gently push the skewer all the way through it.

2

Hold a paring knife at an angle, cut in the opposite direction and turning the skewered potato until the whole potato has been sliced.

3

Gently stretch the potato apart on the skewer, until you have an even gap between the slices forming a spiral.

4

Preheat cooking oil to 180°C in a wok.

5

Place Dr. Oetker Nona Crispy Fry Flour in a bowl. Add in water and cooking oil, stir until well combined.

6

Place the skewered potato over the bowl and drench the batter all over the potato until it is evenly coated.

7

Fry the skewered potato at medium heat for 3 minutes or until golden brown. Transfer the skewered potato to a lined plate to drain off excessive oil.

8

Sprinkle potato with chili powder, and serve.


Video recipes: Potato Tornadoes

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