Elements:
4 massive potatoes
Two cups with recent haché persil soup
One cuillère stuffed with hen soup or mashed inexperienced onions
2 cuillères à soupe de maïs fécule
One espresso spoonful of salt (or to style)
Half a cup of black pepper with espresso
Friture oil
Pointers:
Put together the bottom’s apples:
Place the bottom potatoes in a strainer and finely chop them.
Place the shredded potatoes in a paper towel or chiffon of your individual selecting, and give them as a lot moisture as you may.
possible.
Mixing the components:
Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un nice bol.
salt and pepper.
Make sure that to completely mix so all components are evenly distributed.
Making the squares:
Unfold the combination of potato wedges on a flat floor or massive plate, leaving about 1/4 of an inch in thickness.
Divide the aplati combination into little carrés, about one piece on all sides.
Frizzle the squares:
Warmth the oil in a skillet or fry pan to 350°F (175°C).
Fry the potato carrés in batches for about two to a few minutes on all sides, or till they’re tender and crisp.
Take away the fried squares and set them on absorbent paper to empty any extra oil.
Serving:
Serve the nice and cozy, croustillant potato carrés as an accompaniment or as a collation.