Crispy Potato Poppers Recipes

BAKED POTATO POPPERS

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.

CRISPY POTATO PANCAKES

Steps:

• Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

EXTRA CRISPY JALAPENO POPPERS

Steps:

• Preheat oven to 400F
• Trim the top third of the jalapenos lengthwise, leaving the stem intact
• Reserve the tops
• Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats
• " Chop all of the trimmed pepper tops and reserve
• In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin
• Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes
• In a small dish, combine panko with Parmigiano-Reggiano
• Fill your jalapeno boats mounding the filling up a bit
• Roll the filling in the panko
• Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes
• Let stand 10 minutes and serve

CRISPY POTATO POPPERS

Steps:

• Preheat oven to 375 degrees.
• Mix potatoes, garlic, parsley and egg in a bowl until well combined.
• Combine cornmeal and chili pepper on a plate or waxed paper.
• Form bite size, uniform balls of potato mix and roll in cornmeal mix to evenly coat.
• Place on a greased baking sheet and bake for 15-20 mins until hot and crispy.
• Serve with dipping sauce of your choice, or by themselves, or with supper!

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.