The trial of French fries by using Air potato was the best decision. It turned out super delicious and got a demand again and again from my family. If you caught hold of Air potato, don’t hesitate to try this out.
If you are new to the usage of Air potato, please go through my detailed description regarding the aerial tuber, how to cook etc., in “Understanding the roots and tubers.” And go down until Tubers, and you would find the Air potato under Number 8, and it is HERE. If you want to try the soup recipe, you can check my Air potato soup recipe over HERE.
Air potato – 2
Corn flour – 1 – 2 tablespoons
Salt -to taste
Pepper -to taste
Red chilli powder – to taste
Oil – to deep fry
-Peel the outer skin, slice into ½ inch thickness, cut into fingers.
-Wash a couple of times, drain by spreading it on a kitchen towel.
-Heat oil, deep fry for a couple of minutes, remove, spread in a tissue, drain all the oil as much as possible.
-Sprinkle cornflour, coat nicely and keep this in a freezer for 30 minutes.
-Once again, deep fry until it is slightly brown, remove.
– Sprinkle salt, red chilli powder, pepper and serve with tomato ketchup.