Jaco Redelinghuys
500 g Potatoes
200ml flour
5ml salt15ml cooking oil
140ml milk
15ml finely grated cheese
2 egg whites
oil for deep frying
1. Boil the potatoes till nearly cooked but still firm. Remove the skins and allow to cool. Skin may also be left on.
2. Cut a tunnel through each potato with an apple corer and then slice the potatoes into 5mm slices, thus forming rings.
3. Sift the flour and salt into the oil and milk to form a smooth batter. Add the cheese and mix.
4. Fold the well-beaten egg whites into the batter.
5. Heat the oil for deep-frying and immerse the potato rings one at a time into the batter and fry in the oil. Drain the excess oil on paper towels.
6. Serve the rings with the potato dip.
POTATO DIP
125ml potatoes, mashed
50ml cream
125ml mayonnaise
5ml sugar
10ml grated onion
5ml Aromat
2ml lemon pepper
Mix all the ingredients and leave for a few minutes before serving.
200ml flour
5ml salt15ml cooking oil
140ml milk
15ml finely grated cheese
2 egg whites
oil for deep frying
1. Boil the potatoes till nearly cooked but still firm. Remove the skins and allow to cool. Skin may also be left on.
2. Cut a tunnel through each potato with an apple corer and then slice the potatoes into 5mm slices, thus forming rings.
3. Sift the flour and salt into the oil and milk to form a smooth batter. Add the cheese and mix.
4. Fold the well-beaten egg whites into the batter.
5. Heat the oil for deep-frying and immerse the potato rings one at a time into the batter and fry in the oil. Drain the excess oil on paper towels.
6. Serve the rings with the potato dip.
POTATO DIP
125ml potatoes, mashed
50ml cream
125ml mayonnaise
5ml sugar
10ml grated onion
5ml Aromat
2ml lemon pepper
Mix all the ingredients and leave for a few minutes before serving.
