A wonderfully crispy appetizer that is great to share. Crispy on the outside while being light and fluffy on the inside, whole potatoes sliced and crisped in a beer batter is served with a zesty Greek yogurt ranch dressing.
1 Tablespoon Green onion, fresh sliced, green only
2 Tablespoons Tomato, Roma, seeded, diced 1/4''
2 cups Sweet rice flour
1/2 cup Cornstarch
2 teaspoons Salt
1/4 teaspoon Pepper, white, grind
2 Tablespoons Nutritional Yeast
20 oz. Beer, Lager
16 oz. Whole Fat Greek Yogurt
1 oz (1 portion packet) Ranch Dry Seasoning
1 teaspoon Dill, fresh chopped
1 Tablespoon Parsley, Flat Leaf, fresh, chopped
1 teaspoon Chive, fresh, chopped
4 oz. Buttermilk, skim, fresh
Prep Time: 30min | Cook Time: 10min
Blommin Potato Build
A) For large yellow potato version- cut small piece off bottom of potato to create flat base and then cross cut 1/4″, using chopstick or other guide to keep from cutting all of the way through, creating bloomin style potato (see pictures) B) For small potato version, cut a small piece off of each potato creating a flat base and placing each potato on this flat base cut each potato using the apple slicer but not cutting all of the way through, then using a paring knife or Parisian scoop remove and reserve for another purpose the centerpiece, creating a blossom shaped potato.
For the yellow potatoes place skewers in each cut to help the bloom remain open when frying. Small potaotes do not require this. If using skewers remove after the first fry.
Par fry desired potato at 300f for approx 7 minutes until softened but not colored, drain well, these can be refrigerated and held 8 hours for service.
For service, dip potatoes in batter, let the excess batter runoff and deep fry at 375 °F until crisp and well browned, drain and season with salt.
Serve with a side of sauce and garnishes of bacon, green onion and tomato sprinkled over potatoes. Small form Blossoms can utilize the center vacant space in each bloom to hold sauce and garnishes if desired.
Blend and sift all dry ingredients.
Add beer, whisking out form a smooth thin batter to just coat-adjust beer qty as required.
Refrigerate until ready to use, hold for 24 hours refrigerated.
Mix all ingredients and blend well using a whisk. Hold in dry refrigeration for up to 3 days.
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