@khatam_bhai:

Khatam_bhai
Khatam_bhai
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Friday 24 January 2025 05:59:35 GMT
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Other Videos

Potato Scallop with Tartar Sauce 🥔 Ingredients: - 3 large Sebago potatoes - 1 shallot, finely diced - 8 cornichons, finely diced - 3 tablespoons baby capers, roughly chopped - small bunch of dill, finely chopped - 100g mayonnaise - zest of 1 lemon - 200g plain flour, plus extra for dusting - 200g white rice flour - 1 tsp baking powder - 1 tbsp honey - 300ml vodka - 300ml lager - salt - oil for frying (peanut oil recommended) Method: 1. Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry. 2. Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later. 3. In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter. 4. Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt. 5. Serve the potato scallops piping hot with plenty of tartar sauce on the side. #potato #cooking #Recipe #food #fypシ
Potato Scallop with Tartar Sauce 🥔 Ingredients: - 3 large Sebago potatoes - 1 shallot, finely diced - 8 cornichons, finely diced - 3 tablespoons baby capers, roughly chopped - small bunch of dill, finely chopped - 100g mayonnaise - zest of 1 lemon - 200g plain flour, plus extra for dusting - 200g white rice flour - 1 tsp baking powder - 1 tbsp honey - 300ml vodka - 300ml lager - salt - oil for frying (peanut oil recommended) Method: 1. Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry. 2. Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later. 3. In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter. 4. Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt. 5. Serve the potato scallops piping hot with plenty of tartar sauce on the side. #potato #cooking #Recipe #food #fypシ

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