Oh yeah, I got the breaded recipe from here and modified it for my family: http://answers.yahoo.com/question/index?qid=20090127095431AAv4Yvh
Step 1: Ingredients
1 teaspoon garlic powder she used garlic salt ( I did not use the garlic salt with parsley but it would be good in this.)
1 teaspoon onion powder she used onion salt
1 teaspoon sea saltomit if using garlic salt and onion salt
2- 4 teaspoons Paprika she used 1 teaspoon, I wanted mine spicier
1/4 teaspoon hot mustard read bottom note:
Additional items: paper towels and wooden spoon.
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustard's found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!
Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
Step 2: Prepare Potatoes
Drain off water from the soaked potatoes.
Slice potatoes into strips.
Step 3: Flour Mixture
Add spices to flour and mix well.
Dip each potato slice into the breading mixture.
Step 4: Fry
Reduce the heat if necessary.
Fry a few strips of potatoes so the pieces do not touch.
I fried 3 small batches.
After the spuds are golden brown; place them on a plate with paper towels to absorb the excess oil.
Sprinkle the tops with paprika.
Transfer to a serving tray.
Step 5: Sunshiine's Final Thoughts
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