1. Prepare the Potatoes
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Peel and slice the potatoes into thin, even pieces.
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Soak them in cold water for 30 minutes to remove excess starch.
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Drain and dry thoroughly with a clean towel.
2. Seasoning
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In a large bowl, mix together the salt, pepper, and chopped cilantro.
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Add the dried potato slices and toss to coat evenly.
3. Cheese Coating
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Add the shredded mozzarella to the seasoned potatoes and mix well.
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Coat each slice with crushed cornflakes, pressing gently to help them stick.
4. Frying
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Heat oil to 180°C (350°F) in a deep fryer or large skillet.
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Fry the potatoes in small batches until golden and crispy (about 7 minutes).
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Drain on paper towels.
🍽️ Serving Suggestions:
Serve hot with your favorite dipping sauce (barbecue, ketchup, aioli, etc.).
💡 Tips & Variations:
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Drying the potatoes well = extra crispiness.
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Try using cheddar, gouda, or parmesan for a different flavor.
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Add chili flakes if you like it spicy.
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For a shortcut: use frozen fries, just adjust the cooking time.
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For a healthier version: bake in the oven at 220°C (425°F) for 20–25 minutes, flipping halfway through.
❓ FAQ:
Can I use frozen fries?
Yes, just adjust the cooking time as needed.
Can I bake instead of fry?
Yes! Bake at 220°C (425°F) for 20–25 minutes. They’ll be slightly less crispy than fried.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.
Don’t like cilantro?
Swap it for parsley, thyme, or rosemary—your call!
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