Buttermilk Battered Potato Logs Recipes

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POTATO LOGS



Potato Logs image

We love going to our favorite neighborhood bar and enjoying the potato logs, the logs there are fried here is my quick, less fattening and easy version.

Provided by Judy Wisniewski

Categories     Potatoes

Number Of Ingredients 5

6 baking potatoes
1/4 c canola oil
1/2 c old bay seasoning
sour cream
melted velvetta cheese

Steps:

  • 1. rinse and scrub the potatoes
  • 2. quarter each potato, dry each quater with a paper towel to remove excess water
  • 3. place the potatoes in a baggie, pour in the oil and old bay seasoning, shake the bag making sure each one is covered in the seasoning, I usually eyball the seasoning, add enough to make sure each quater is coated
  • 4. spray a baking sheet with Pam and place each log in a single layer on the baking sheet
  • 5. Bake at 425 degrees for about a hour turning to make sure each side is crispy
  • 6. serve with melted velvetta cheese and sour cream on the side for dipping

POTATO LOGS



Potato Logs image

Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!

Provided by Mary

Categories     Appetizers and Snacks     Vegetable

Time 30m

Yield 8

Number Of Ingredients 7

2 quarts oil for deep frying
4 large potatoes, peeled and chopped
1 pinch Italian-style seasoning
1 egg yolk
1 cup all-purpose flour
1 egg white
1 cup dry bread crumbs

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
  • Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
  • Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 54.1 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 5.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 118.1 mg, Sugar 2.4 g

CLASSIC POTATO LATKES



Classic Potato Latkes image

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Categories     brunch, dinner, lunch

Time 45m

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

CRUNCHY POTATO LOGS



Crunchy Potato Logs image

Make and share this Crunchy Potato Logs recipe from Food.com.

Provided by VickyJ

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 quarts oil (for deep frying)
4 large potatoes, peeled and chopped
1 pinch Italian herb seasoning
1 egg yolk
1 cup all-purpose flour
1 egg white
1 cup dry breadcrumbs

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
  • Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
  • Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

FRIED POTATO WEDGES



Fried Potato Wedges image

I was at work early one day and got bored and hungry, so I thought I would try to make up a new recipe for fried potato wedges. It turned out so good, I gave the recipe to the restaurant I currently work at.

Provided by AryonnasDad

Categories     Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium potatoes (uncooked)
vegetable oil (for frying)
4 1/2 cups buttermilk
1 large egg
3 tablespoons chicken base
1 tablespoon dry mustard
3/4 teaspoon salt
3/4 teaspoon black pepper
3 cups all-purpose flour
1/4 cup salt
1/4 cup garlic powder
1 tablespoon sage
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper

Steps:

  • Preheat oil to 350ºF.
  • Mix batter mixture until smooth.
  • Cut each uncooked potato into 8 wedges, and soak in batter mixture for at least 20 minutes.
  • Roll potato wedges in flour mixture, put them back in batter mixture, then flour again.
  • Fry wedges for 3½ minutes or until golden brown.

Nutrition Facts : Calories 600.7, Fat 5.8, SaturatedFat 2.2, Cholesterol 63.9, Sodium 7897.2, Carbohydrate 112, Fiber 6.8, Sugar 16.8, Protein 25

POTATO CROQUETTE



Potato Croquette image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds potatoes, peeled
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup finely chopped fresh parsley
Salt and freshly ground black pepper
2 eggs
1 mozzarella ball, cut into thin strips
1 cup dried bread crumbs
Extra-virgin olive oil, for frying

Steps:

  • Boil the potatoes until fork tender, and let cool for 20 minutes.
  • In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
  • Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
  • For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
  • Heat the extra-virgin olive oil in a large pot to 350 degrees F.
  • Fry in the oil in batches until the potato croquettes are crispy and golden brown.
  • Let drain on a paper towel lined plate, and serve warm.

BUTTERMILK BATTERED POTATO LOGS



Buttermilk Battered Potato Logs image

My husband and I like to eat potato logs when we eat out if they are offered. I just decides I could make my own version and have them at home anytime. The only problem now is we eat to much when I cook them.

Provided by Nelda Carnley @BamaNama

Categories     Potatoes

Number Of Ingredients 4

4 - potatoes
1 1/2 cup(s) buttermilk
1 1/2 cup(s) flour
- salt and pepper

Steps:

  • Cut potatoes into logs, 3 or 4 per potato depending on size of potato. Salt and pepper potato, dredge in flour, dredge in buttermilk and dredge in flour again. Fry in oil on medium heat until potato is tender and crispy brown. Drain on paper towel, may need to sprinkle with more salt when done. The amount of buttermilk and flour you use depends on how many potatoes you use. I usually allow 2 potatoes per person.

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