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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This will defently add a different deminison top you foods ....i hope your guests like them as well as mine do.....i have some dipping sauces to go with them...or make your favorite Ingredients:
5 lbs potatoes, peeled, cut into 1/2-inch dice |
1 1/2 c cornichon, sliced |
5 c sweet onion, small dice |
5 c celery, small dice |
1 1/4 c flat leaf parsley, chopped |
2 1/2 c mayonnaise, plain |
1 1/4 c buttermilk |
1 1/4 tsp white pepper, ground |
1 tsp kosher salt, to taste |
5 c mashed potatoes, prepared, seasoned, warm |
as needed seasoned flour for breading |
as needed mixture of 2c egg whites and 2c buttermilk, whisked well for breading |
as needed instant-mash potato flakes for breading |
Directions:
1. Cover diced Potatoes with cold water and add 1 tablespoon kosher salt. Bring to a boil and cook until just tender. Drain and shock to cool. Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.
2. Taste for seasoning. Refrigerate 1 hour until well chilled. Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture and Instant Mash Potato Flakes for breading.
3. Using a #12 (2-2/3 oz) disher, scoop portions of potato salad into the seasoned flour, coat well and shake off excess flour. Dip floured potato salad into buttermilk mixture and finally roll in potato flakes. Place on sheet pans to hold for service.
4. At service, deep fry 350°F for 15-20 seconds until crispy on the outside and still cold inside.
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