Guston
Boiled russet potatoes mashed with glutinous rice flour and cornstarch, rolled into cubes and pan-fried until golden.
Nährwertepro Portion
- 190 kcal
- Eiweiß: 4,7 g, 10 % der Kalorien
- Fett: 0,3 g, 1 % der Kalorien
- Kohlenhydr.: 43,1 g, 89 % der Kalorien
Aus den Zutaten berechnet.
Eine Pfanne
Snack
WohlfühlZutaten7
- 4mittelgroß
- 2EL
- 1EL
- nach Geschmack
- nach Geschmack
- 1EL
Schritte9
Schritt 1. Wash the potatoes
Wash the russet potatoes and cut a slit in the middle of each.
KartoffelSchritt 2. Boil the potatoes
Boil the potatoes until tender, about 30 minutes.
KartoffelSchritt 3. Ice bath the potatoes
Transfer the boiled potatoes to an ice bath, then peel them.
KartoffelSchritt 4. Mash the potatoes
Mash the peeled potatoes with a fork.
KartoffelSchritt 5. Mix in the flours
Add the glutinous rice flour and cornstarch to the mashed potato and mix with your hands until it feels like dough.
KartoffelReismehlMaisstärkeSchritt 6. Season the dough
Season the dough with salt and pepper.
Salzschwarzer PfefferSchritt 7. Shape the pieces
Roll the dough into small cube-shaped pieces.
Schritt 8. Fry the potato pieces
Heat in a pan and fry the potato pieces in batches until golden.
Schritt 9. Serve with ketchup
Drain the fried pieces and serve with .
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