Crusty Potato Fingers

Crusty Potato Fingers

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When you feel like having a snack more exciting than subtly-flavoured French fries, then these Crusty Potato Fingers would be perfect for you. The potato fingers are deep-fried with a special batter, which is spiced up with green chillies, ginger and onions. Not only that, a brushing of crushed corn flakes before popping these batter-coated potatoes into the oil, is really the most exciting twist in this recipe as you are sure to agree when you relish the crunch in every bite! Serve immediately, with Schezuan sauce.

Crusty Potato Fingers recipe - How to make Crusty Potato Fingers

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

2 cups potato fingers
crushed corn flakes for coating
oil for deep-frying

To Be Mixed Into A Smooth Batter
3/4 cup plain flour (maida)
1 tbsp cornflour
salt to taste
1 cup of water

To Be Blended Into Coarse Paste (using No Water)
1/2 cup roughly chopped onions
2 tsp roughly chopped green chillies
12 mm ( 1/2 ") piece of ginger (adrak)
salt to taste

For Serving
schezwan sauce

Method
    Method
  1. Boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes.
  2. Drain the excess water and refresh it using enough cold water. Keep aside.
  3. Combine the coarse paste and the batter in a deep bowl and mix well.
  4. Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides.
  5. Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides.
  6. Drain on an absorbent paper.
  7. Serve immediately with schezwan sauce.
Nutrient values per serving
Energy408 cal
Protein4.4 g
Carbohydrates40.4 g
Fiber1.6 g
Fat25.4 g
Cholesterol0 mg
Vitamin A243.7 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B32 mg
Vitamin C11.2 mg
Folic Acid19.8 mcg
Calcium23.9 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium98.4 mg
Potassium202.9 mg
Zinc0.6 mg
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