2CUPS left over sticky rice 1 onion diced (green or a white one) 1TBSP minced garlic 1 egg beaten 1/2CUP cheese (I used extra old white, if you like a milder cheese use a mozza) 1/4TSP garlic powder, onion powder, parsley & crushed Chilis Thai chilis (optional as always)
Throw everything in a bowl and mix well. I like to the then stick bowl in fridge for a couple hours.
I love these epicure silicone mold! We bought it for 10cents at a yard sale! I’ve made a ton of different things in it. If you don’t have this, use another silicone mold. A mini muffin tin works too. Fill with rice. Giving pressure making sure they are getting filled right up. I cover with plastic wrap tightly and then apply more pressure to rice. I put this in the freezer for an hour!
They will pop right out of your silicone mold or muffin tin. If using a muffin tin you may need to use a butter knife to help slide out but they still should come out easy once frozen. I get 2 bowls ready. One with some milk, could use egg, I prefer milk for this one. And 1 bowl with crushed salted soda crackers, could use panko if you prefer. Dunk in milk, then turn them all around in crushed crackers. I do a few like this then deep fry at 375F for about 3-6 minutes. Turning them quite frequently.
They are some enjoyed in our house! They freeze well and I reheat them in oven. We can’t wait to hear what you think.
We bought this silicone mold second hand. We love it. I use it for a variety of things. You can find it here
I had wanted a fry cutter for years. Tim bought me one for Christmas 2018. We finally tried it out. We don’t eat fries much around here. We do like potatoes but fries aren’t our favorite. Some people love fries though. Minimal ingredients, cheap, and cook up fast. Anyone else make homemade fries at home? Or does most just buy frozen? Do you prefer to peel the potatoes. We like skins on. I also prefer to make them with red skin potatoes. But Russets are good too. In this recipe, my potatoes were small which results in smaller fries. Clean potatoes, peel if you want Cut with knife or use a fry cutter Pat dry, removing all excess water on potatoes I like to use a heavy set cast iron pan. If you have deep fryer. Deep fry as per instructions. Deep fry in pan, oil should be 300-330F. We’re going to deep fry each batch twice! I deep fry all batches, for about 6-7minutes each and put them on paper towel. Just til potatoes are starting to soften and blister. Then turn the oil up til you reach 400F, deep fry each batch for 4-6 minutes til fries are crisp and golden.Lay out on paper towel in batches. Sea salt it good sprinkled on them. My family prefers seasoning salt.One for the kids and one for us :0)This is a nice colander. Works well for us!
I had four wrappers left over from making egg rolls today. I cut them in inch long, by half inch wide pieces.Deep fried at 370F for just a couple minutes til browned.I put some spicy chicken spice on them.These are great. And an excellent salad topper!
Well well. We are impressed. Anyone ever have/make these before? If you like turnip, I don’t think you’ll be disappointed. My daughter doesn’t care for turnip much but she loved these! 2small turnip cut with my fry cutter or you can use a knife
Deep Fry 375F about 12-15minutes. They take a bit of time but will start to blister, brown and crisp up in no time.We sprinkled with cajun spice. Sea salt on them is just as good but we prefer the Cajun.
Lucky too, loves these. Let us know what you think.
1 large turnip mandolin Oil, salt , pepperPlaced in your pan of choicebake 350F covered for half hour and uncovered last 10-15minutes to get edges of turnip browned. We love baked turnip
