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For the Potato Wedges:


For the Potato Wedges:


4 potatoes
Olive oil
Cheese and pepper For pakoras:

1 red pepper, chopped
1 hot pepper, chopped (optional)
50 grams of cheese,
32 eggs 0
milliliters of milk 160 grams of flour
Vegetable oil for frying eggs
3 eggs
3 tablespoons of flour
150 grams of breadcrumbs


Make potato pancakes:

Preheat the oven to 200°C (400°F) . Line a baking tray with baking paper.
Cut the potatoes into strips.
Toss potatoes in a large bowl to coat with olive oil and salt.
Spread potato plants in a single layer on a prepared sheet.
Bake for 20-25 minutes or until the inside of the rolls is golden brown and fluffy.
To make cheese and pepper pakora:


In a large bowl, whisk together 3 eggs and milk.
Put 160 grams of flour in a separate plate.
In a third bowl, mix chopped red pepper, red pepper flakes (if available) and grated cheese.
Dip each piece of the pepper-cheese mixture into the egg mixture and let the excess drip off. Then add the flour mixture.
Heat vegetable oil in a large skillet or Dutch oven over medium heat until hot (about 350°F).
In a separate bowl, whisk the remaining 3 eggs together. Dip the dough into the flour-cheese mixture in the beaten egg and coat with breadcrumbs.
Gently fry in batches for 2-3 minutes per side or until golden brown and cooked through. Drain on paper towels to remove excess oil.

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