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Salty-sweet Potato Crisp Cookies are drizzled with dark chocolate and topped with a pinch of delectable Fleur de Sel.
These crunchewy cookie treats are a delicious, adventurous departure from pedestrian sugary-sweet treats... so what are we waiting for?
This recipe yields about 2 dozen cookies.
Let's get started!
These crunchewy cookie treats are a delicious, adventurous departure from pedestrian sugary-sweet treats... so what are we waiting for?
This recipe yields about 2 dozen cookies.
Let's get started!
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Signing UpStep 1Ingredients and Potato prep:
Ingredients:
1 cup Butter -softened to room temperature
1/2 cup White sugar
1 Egg yolk
1 teaspoon Vanilla extract
1 1/2 cups Flour
2 or 3 large Russet Potatoes- yielding approx. 4 cups after grating
Table salt
1/2 cup Semi-sweet Chocolate chips
Scant 1/4 teaspoon Lard or Shortening
Fleur de Sel or Coarse sea salt
Oil for frying
Potato prep:
You'll need about 4 cups of unfried grated potatoes, total for these cookies. Once fried, they'll yield about 2 cups of potato crisps. Don't worry if you have too many potato crisps. They'll be devoured quickly. ;-P~
Heat 2" of vegetable oil in a medium-sized, deep saucepan over medium-high heat.
Scrub the potatoes and dry thoroughly. Grate the potatoes using the largest hole on the cheese grater.
Place the grated potatoes on a paper towel and thoroughly pat dry. It's important to remove all of the excess moisture to avoid a frying disaster.
Use metal tongs and fry the grated potatoes in small 1/2 cup batches. (If the hot oil threatens to overflow, raise the saucepan off the burner until the boiling subsides, then lower it back onto the burner again.) Stir constantly and remove the potatoes when crispy and golden brown.
Drain on paper towels and use table salt to taste. (Think salty potato chips! ;-)
Hint: You'll want to fry the last 2 batches just briefly to a light golden color. These potato crisps will be pressed on top of the unbaked cookies and finish browning in the oven.
1 cup Butter -softened to room temperature
1/2 cup White sugar
1 Egg yolk
1 teaspoon Vanilla extract
1 1/2 cups Flour
2 or 3 large Russet Potatoes- yielding approx. 4 cups after grating
Table salt
1/2 cup Semi-sweet Chocolate chips
Scant 1/4 teaspoon Lard or Shortening
Fleur de Sel or Coarse sea salt
Oil for frying
Potato prep:
You'll need about 4 cups of unfried grated potatoes, total for these cookies. Once fried, they'll yield about 2 cups of potato crisps. Don't worry if you have too many potato crisps. They'll be devoured quickly. ;-P~
Heat 2" of vegetable oil in a medium-sized, deep saucepan over medium-high heat.
Scrub the potatoes and dry thoroughly. Grate the potatoes using the largest hole on the cheese grater.
Place the grated potatoes on a paper towel and thoroughly pat dry. It's important to remove all of the excess moisture to avoid a frying disaster.
Use metal tongs and fry the grated potatoes in small 1/2 cup batches. (If the hot oil threatens to overflow, raise the saucepan off the burner until the boiling subsides, then lower it back onto the burner again.) Stir constantly and remove the potatoes when crispy and golden brown.
Drain on paper towels and use table salt to taste. (Think salty potato chips! ;-)
Hint: You'll want to fry the last 2 batches just briefly to a light golden color. These potato crisps will be pressed on top of the unbaked cookies and finish browning in the oven.
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sunshiine
and descriptors like heavenly.
As a salty dog type guy
this looks to be very tasty
in a manly
sort of way.
Am I allowed to say that? ;-D