Ingredients with Measurements:
- 500g potatoes, peeled and grated
- 150g all-purpose flour
- 2 eggs
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground white pepper
- 1 tsp baking powder
- 100ml water
- Oil for frying
Special equipment needed:
- Grater
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, all-purpose flour, eggs, minced garlic, salt, sugar, ground white pepper, and baking powder. Mix well.
2. Gradually add water while stirring until the mixture becomes a thick batter.
3. Heat oil in a frying pan over medium heat.
4. Using a spoon, drop a spoonful of batter into the hot oil. Fry until golden brown, then flip and fry the other side until golden brown as well.
5. Repeat until all the batter is used up.
6. Drain the fried kue kochi kentang on a paper towel to remove excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Frying pan heat: medium
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or cornstarch.
- Potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add chopped scallions or chives to the batter for added flavor.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing with the other ingredients to prevent the batter from becoming too watery.
- Fry the kue kochi kentang in small batches to prevent overcrowding in the frying pan.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve on a platter with a dipping sauce on the side.
Garnishes:
- Garnish with chopped scallions or chives.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the batter is too watery, add more flour to thicken it.
- If the kue kochi kentang is not crispy, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the kue kochi kentang from absorbing too much oil.
Food history:
- Kue kochi kentang is a traditional Indonesian snack made of grated potatoes and flour.
Flavor profiles:
- Savory, crispy, and slightly garlicky.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indonesian