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Crispy Potato Pillows Recipe

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3.9 from 2 reviews

Crispy Potato Pillows feature a delightful contrast of a golden, crunchy exterior and a soft, fluffy interior. Made with boiled potatoes combined with glutinous rice flour and potato starch, these fried pillows are seasoned with salt, onion powder, and black pepper for a savory flavor. Double-fried to perfection, they offer a satisfying texture that makes for a perfect snack or side dish.

Ingredients

Potatoes and Seasonings

  • 2 potatoes
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp black pepper

Flours and Starches

  • 2 tbsp glutinous rice flour
  • 1 tbsp potato starch

Frying

  • Oil for frying (enough to submerge pillows, heated to 325°F and 350°F)

Instructions

  1. Prepare Potatoes: Peel the potatoes and cut them into chunks to ensure even boiling and mashing.
  2. Boil Potatoes: Place the potato chunks into boiling water and cook for 20-30 minutes until they are fork-tender, ensuring softness for mashing.
  3. Drain and Cool: Drain the boiled potatoes and allow them to cool slightly so they can be handled safely.
  4. Mash Potatoes: Mash the potatoes until smooth, creating a lump-free base for the dough.
  5. Mix Ingredients: Add salt, onion powder, black pepper, glutinous rice flour, and potato starch to the mashed potatoes. Knead the mixture until a soft, pliable dough forms.
  6. Shape Dough: Divide the dough into two equal portions and roll each portion into a log shape.
  7. Cut Pieces: Cut each log into even-sized pieces for uniform cooking.
  8. Texture Surface: Use a fork to gently press each piece, creating textured lines that enhance crispiness and visual appeal.
  9. First Fry: Heat oil to 325°F and fry the potato pillows for 5 minutes until they turn lightly golden, partially cooking them through.
  10. Drain and Increase Heat: Remove the pillows from the oil and increase the oil temperature to 350°F to prepare for the final crisping stage.
  11. Second Fry: Fry the pillows again for 1 minute at 350°F until they are crisp and deeply golden.
  12. Drain and Serve: Remove the crispy potato pillows from the oil and drain excess oil on paper towels before serving.

Notes

  • Double-frying technique ensures a crisp exterior and a soft interior.
  • Glutinous rice flour and potato starch contribute to the chewy and crispy texture.
  • Adjust frying times slightly depending on the size of the potato pieces.
  • Serve hot for the best texture and flavor.
  • Oil temperature control is critical for perfect frying results.

Find it online: https://bitezly.com/crispy-potato-pillows-recipe/