Fried potatoes bows
Sunday means lunch, with family or friends, traditional family recipes passed on from grandmothers, to mothers. Those recipes we love to keep and pass on. 
Sometimes we also like to change and have something unusual, such as a large platter with charcuteries, good Grana Padano bites, pickled vegetables, preserved artichokes, to put on the table as antipasto or to serve when guests arrive.
Sometimes we might fancy preparing a Sunday dinner, especially when we get back home from a day trip. We can enjoy this delicious fried food all together, while watching a good movie or football game. One leads the other, really tasty and delicious.
 
Difficulty
Easy
Serves
6 people
Preparation time
1 hour
Season
Spring/Summer
Francesca D'Orazio
Ingredients
1.3 kg of starchy potatoes
280-300 g plain lour
10 g of baking powder
60 g of Grana Padano PDO, grated
1 egg
salt
Vegetable oil for frying
Extra flour
Preparation
Wash the potatoes, put them in a pot and cover with cold water, bring to the boil, lower the heat and cook for about 40 minutes (depending on the size of the potatoes), or cook them in the microwave.
Peel and rice them.
Spread the riced potatoes on a work surface and leave to cool. 
Sift flour with baking powder and mix with the potatoes, add the egg, the grated Grana Padano, and a pinch of salt. Knead until you get a soft, non-sticky dough.
Divide the dough into several pieces. 
Working on a floured counter, roll each piece thinly and cut it at 20 cm intervals. Join the ends in the centre and press to form a bow.
In a large pan, heat the oil to medium temperature (160 ° C), deep fry the potato bows, until golden brown.
Drain them, place first on a griddle to drain the oil and then on a tray lined with kitchen paper. Sprinkle with salt, and transfer to a serving dish. Serve hot.
How to fry food
  • Choose an appropriate oil that can reach high temperatures without burning and then releasing toxic substances. The best are extra virgin olive oil and peanut oil, for a more delicate flavor. The oils not recommended for frying are those with a low smoke point, such as sunflower, soy and corn. Do not use the same oil for multiple fries.
  • Which one: pot or pan? The classic iron pan, because it allows a more gradual, wide, low heating of the oil. A steel casserole with high edges is also excellent.
  • How much oil? Always fry in deep oil. Food that cooks immersed in oil absorbs less oil and so will be lighter.
  • How hot? Depending on what we cook. To find out if ready we can insert a skewer (grandmothers used the handle of a wooden spoon) and if many bubbles are formed around it, it means that we can start frying. Once the correct temperature is reached, lower the heat before adding the food to fry then raise the heat. In any case, it is always convenient to have a specific thermometer in the kitchen, also useful for understanding when a roast meat or fish is ready. And in this case, the temperature should b 160° C.  
  • How many pieces? Fry a few pieces at a time: too many would lower the oil temperature, resulting in less crunchy and greasier fried food.
  • Salt before or after? Avoid salting before cooking, but only afterwards, otherwise we risk losing its flavour.
  • How to keep warm. As you fry, keep the pieces ready in a hot, but turned off oven and with the door open. Do not cover them, to prevent the steam from making them soft.
Nature at the table
Each season has its fruits, many can be our precious allies to decorate the table making it different every time.
This month, for example, we can indulge ourselves among grapes and figs, the first pears and apples. A wild apple branch is perfect if placed in the centre of the table. A few branches of myrtle, grapes, some figs, and you’re good. By adding soft coloured flowers, we will have an important decoration for a buffet.
We can also "play" with some leaves - as long as they are not treated - and we will give our table a very special touch. Have you ever thought about putting them at the base of the dishes? They become beautiful natural underplates. The important thing is that they are clean, washed, dried leaves. Passing a swab dipped in oil on the surface, the leaves become shiny and will have a different effect.
Instead winter is the right season for cabbage, cauliflower, verse. Savoy cabbage, in particular, is a masterpiece of nature, beautiful as a centrepiece, keeping the leaves slightly open and folded. In addition, the most beautiful leaves can turn into a natural container instead of a dish or gravy boat!
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