They are fried gnocchi made without egg.
You cannot have soft moist interior and crunchy exterior because eventually moisture makes its way to the surface and there goes the crunch.
Potato is already starch, it already makes a fine paste on its own. It needs no additional adhesive, even so, scant flour is added for additional adhesion and to absorb leftover moisture.
Potatoes are cooked in such a way as to dry them out as much as possible so as little flour as possible is used later. Stabbed all the way through like a vicious murder victim, multiple times as if by psychotic release of personal vendetta. Stabbed thoroughly, to allow moisture to escape in its mere five minutes cooking in there.
Riced with the large-hole attachment to retain small rustic chunks.
Seasoned however you like, with flavorful moisture-absorbing powders, chile, garlic.
Either pressed in the palm as Nigiri sushi, or rolled as gnocchi, like a snake by separating the fingers while rolling, then divided by cutting with knife or with bench scrapper. Kids would be good at this part.
Fried in oil. I read all over the place how to tell when the oil is sufficiently hot. A favorite is see if a chopstick bubbles when inserted, or a wooden spoon. That is for poor people who live in huts. You know how to tell? You stick a thermometer in there and see that it reads 350℉, that's how. Honestly, why would you not have one?
No comments:
Post a Comment