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Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.

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Recipe by:	Abigail Donnelly
Serves:	4
Category:	Vegetarian / A little effort / Great value / Kid-friendly
Prep time:	20 minutes, plus chilling time
Cooking time:	15 minutes
Ingredients: 2 sweet potatoes, peeled and cubed sea salt and freshly ground black pepper 1/2 small butternut, peeled 4 baby marrows, grated 70 g feta 50 g flour 4 T sunflower oil 3 eggs, lightly whisked For the barbecue sauce, combine: 1/2 cup Worcester sauce 4 T tomato paste 3 T honey 1/2 dried chilli
Cooking instructions: Boil the sweet potatoes in salted water until tender. Strain and mash until fine. Run the blade of a vegetable peeler along the butternut to create shavings. Add to a bowl, along with the grated baby marrow, sweet potato mash and feta. Mix through and season to taste. Shape the fritters into evenly sized patties, lightly dust with flour and chill. Heat the oil in a pan until very hot. Coat each fritter in beaten egg and another dusting of flour and fry until golden brown and crisp. Drain on paper towel. Spoon the barbecue sauce into a small bowl and serve alongside the warm fritters. Cook’s note: Chilling the fritters ensures that they are easy to handle and will not fall apart in the pan. TASTE’s take: What better way to hide veggies than in these delicious patties, perfect cold in a lunch box, or heated, in a toasted pita, for after school.

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How to:

Make really crisp potato chips

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