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Instructions:
1. Prepare the Potatoes
Peel and wash the potatoes.
Grate the potatoes using the large holes of a grater.
Place the grated potatoes in a bowl of cold water and let them soak for 10–15 minutes. This removes excess starch and helps achieve crispiness.
2. Drain and Dry
Drain the potatoes and use a clean kitchen towel to squeeze out as much water as possible.
Transfer the dry grated potatoes to a mixing bowl.
3. Season the Potatoes
Add the cornstarch, garlic powder, paprika, dried herbs, salt, and pepper to the grated potatoes.
Mix well to coat the potatoes evenly.
4. Shape the Croccanti
Take a small handful of the potato mixture and form it into flat, bite-sized patties or small, irregular clusters for extra crunch.
Place the shaped croccanti on a plate or tray.
5. Cook the Croccanti
Pan-Fry Method:
Heat olive oil in a non-stick skillet over medium heat.
Place the croccanti in the pan, ensuring they don’t overlap.
Cook for 3–4 minutes on each side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to absorb excess oil.
Oven-Bake Method:
Preheat the oven to 400°F (200°C).
Arrange the croccanti on a baking sheet lined with parchment paper and drizzle lightly with olive oil.
Bake for 20–25 minutes, flipping halfway through, until crispy and golden.
6. Serve
Serve the croccanti warm with your favorite dipping sauces, such as ketchup, garlic aioli, or spicy mayo.
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