Many people love puree. And there is an option in which it can become a budget, but exquisite dish.
There is nothing tricky about making potato balls in batter. In addition, it takes little time, the level of difficulty is accessible to everyone.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova advises serving the dish with a sauce of sour cream, mustard and pickles.
Ingredients
As for the products required for cooking, these are potatoes (kilo), starch (50 grams), salt (to taste) and sunflower oil for frying (700 ml).
For the batter we need two eggs, 100 grams of breadcrumbs and salt (to your taste).
Now it’s the sauce’s turn: you need sour cream (100 grams), mustard (a teaspoon), two pickles, three cloves of garlic, dill (10 grams), salt and pepper (to taste).
Preparation
We start by boiling the potatoes in salted water.
Once it is ready, drain the water and then mash the product to a puree state.
Next, add starch and mix, after which make small potato balls from the dough.
Batter
For the batter, mix eggs with salt. Roll each ball in egg, then in breadcrumbs.
Pour sunflower oil into a thick-bottomed saucepan to a level where our balls can float. Heat it up and lower the balls in.
The cooking process should be on low heat. Finish - when golden color appears.
Sauce
For the sauce, mix sour cream, mustard, cucumbers, garlic and dill in a blender. And finally, add salt and pepper.
Previously, we told you what to add to flour to quickly, easily and enjoyably prepare excellent vareniki.
Expert: Julia Arkhipova
