POTATO LOGS
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
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
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
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
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
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
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
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
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
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
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
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
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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