Ingrid van den Arend

A snack for 4 people. Preparation time approx. 45 minutes.

• 2 large floury potatoes (about 450 grams)
• 5 cloves of garlic
• 1 tablespoon of butter
• ccoarsely ground black pepper (to taste)
• 1 teaspoon of salt
• 3 tablespoons of flour
• 1 spring onion
• 3 tablespoons of cornflour
• oil for frying

Additional: a piping bag, or a sturdy (!) sealable bag Peel the potatoes and cut into 2×2 cm cubes. Put into an earthenware or glass microwave dish with a splash of water. Cover with foil and cook at 700W for about 7 minutes. Drain the water. Puree or mash the potatoes thoroughly with a puree crusher or potato masher.
Peal the garlic and chop finely. Heat the butter in a heavy-bottomed saucepan. Gently fry the garlic for 2 minutes. Add ¾ dl of water, salt, pepper and flour, stir well to form a flexible dough and let it gently cook for 1 minute. Add the mashed potatoes and stir well. Flatten the dough into a buttered dish and leave to cool. Chop the spring onion (including the green part) very finely. Knead the cornflour and spring onion into the dough. The dough will be slightly sticky, if it is too sticky, add a little more cornflour. Put into a piping bag or sealable bag. Press into the tip and cut the tip open. Heat the oil to 180°C. Press a 7 cm, thin strip of dough from the piping back into the hot oil and cut the dough strip. Repeat until the dough is finished. Let the strip gently slide into the oil and fry them for about 3-5 minutes until golden brown. Serve immediately!

Tip: Delicious with chilli sauce, wasabi mayonnaise or pesto dip.

Ingrid van den Arend, Cook it!