Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.
Ingredients
Vegetable oil for frying
2 cups All - Purpose Flour
1/2 tsp Salt
1 tsp Baking Powder
1/4 tsp White sugar
1 cup Dehydrated Mashed Potatoes
1 cup Lukewarm Water
Preparation
Pre-heat oil.
Combine all ingredients to form a dough then cover and rest for 30 minutes.
Divide the dough into golf-ball sizes and stretch each one into semi-round flat pieces.
Deep-fry the dough one at a time till golden on both sides.
Rest on paper towels to drain oil and allow to cool down.
Serving suggestions: Dust with cinnamon sugar or top with honey or fruit preserves. Or, make an open taco or your favorite sandwich.
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