Tuesday, May 28, 2019

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.


1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 
1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 
 1 cup of Rice Bran oil for frying

Using a Mandolin, slice potato less than 1/8 on an inch thin. 
Either steam slices or cook flat in microwave. 
Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.
Dip cooled slices of potato into SD mixture and gently lower into hot oil. 
Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 

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