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Potatoes in Batter

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Ingredients

Adjust Servings:

	Potatoes – 3 ⅓ lb (1 ½ kg)
	Eggs – 2
	Sour Cream – 1 ½ tbsp
	Wheat Flour – 1 ½ tbsp
	Salt – to taste
	Paprika – to taste
	Parsley – ⅓ oz (10 g)
	Sunflower Oil – to taste

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Potatoes in Batter

Name: Potatoes in Batter
Total time: 1 h
Yield: 6 Servings
Ingredients: Potatoes: 3 ⅓ lb (1 ½ kg); Eggs: 2; Sour Cream: 1 ½ tbsp; Wheat Flour: 1 ½ tbsp; Salt: to taste; Paprika: to taste; Parsley: ⅓ oz (10 g); Sunflower Oil: to taste

60 min
Serves 6
Medium

Ingredients

Potatoes – 3 ⅓ lb (1 ½ kg)
Eggs – 2
Sour Cream – 1 ½ tbsp
Wheat Flour – 1 ½ tbsp
Salt – to taste
Paprika – to taste
Parsley – ⅓ oz (10 g)
Sunflower Oil – to taste

Recipe

Cooking enthusiasts like to treat their loved ones to fancy foods, even with such a seemingly ordinary ingredient as potatoes. Because we are also huge fans of the root veggie, we have shared with you recipes for cheesy potatoes, potato shakshuka, and potato salad. However, when you are craving some filling comfort food, nothing beats fried potatoes, especially those fried in batter.

There are as many potato frying methods as there are recipes for their preparation. Today, we are beyond excited to share with you one of our favorites — potatoes in batter, fried to golden perfection.

boiling potatoes

Steps

1 Done	Peel medium-sized potatoes, rinse them under running water, and boil until ready in salted water. Meanwhile, in a deep bowl, mix eggs with sour cream.
2 Done	Add salt, paprika, and finely chopped dill to the mixture. Stir everything with a fork, add flour. Knead the dough until the consistency becomes like that of heavy sour cream.
3 Done	Heat oil in a pan. Dip boiled and slightly cooled potatoes into the batter and place them in a pan one by one.
4 Done	While frying, turn the potatoes over a few times until a golden crust forms. Put the finished dish on a serving plate, serve warm.

Potatoes are soft and tender inside and crispy on the outside. The recipe is simple but worthy of a special place in your cookbook, isn't it?

21 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.