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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Golden crispy fried milk potato cakes, with a soft, fragrant filling, cake dish is extremely suitable for you to make for the family to enjoy on weekends. The recipe is very simple, let’s get cooking right away with Tastetutorial.com!
Ingredients for Fried Milk Potato Cakes Serves 4
All-purpose flour 250 gr (flour type 11) Breadcrumbs 100 gr Potatoes 500 gr Unsweetened fresh milk 120 ml Condensed milk 20 ml Chicken eggs 2 Sugar 30 gr Salt 1/4 teaspoon
How to choose good potatoes
- You should choose potatoes that are yellow in color as they will be tastier and more nutritious than white ones.
- Avoid choosing potatoes that have sprouted or have green skins, as these contain harmful substances for health.
- Good potatoes are those that feel firm, have smooth skins, and are not bruised or have unusual spots.
- Do not buy potatoes with dents or deep scratches, as these will spoil quickly if not used in time.
Required tools
How to make Fried Potato Milk Cake
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Steam the potatoes
First, wash the potatoes thoroughly to remove any dirt. Next, shred the potatoes and soak them in diluted salt water for 15 minutes.
After 15 minutes, cut the potatoes into thin slices about the thickness of a small finger.
Boil a pot of water, place the steamer on top, and steam the potatoes until soft for about 20 – 25 minutes.
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Mash and mix the cake batter
Put the steamed potatoes in a bowl and use a fork to mash them until smooth.
Tip: It is recommended to mash the potatoes while they are still hot as it will be easier to mash and the potatoes will be smoother.Next, add 1 egg yolk, 1/4 teaspoon of salt, 30g of sugar, 20ml of condensed milk, and 20ml of unsweetened fresh milk into the bowl of potatoes. Mix well until the mixture is completely combined.
Then, add 150g of flour, 1 tablespoon of cooking oil, and use your hands to knead the dough until it forms a smooth and pliable mass.
Finally, let the dough rest for 30 minutes before shaping the cakes.
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Shaping the cake
First, in a new bowl, add 100g of flour, 1 egg, and 100ml of unsweetened fresh milk, then stir until the mixture is smooth and creamy.
Next, divide the potato mixture into several equal parts and roll them into balls.
Then, coat the potato balls in a layer of wet flour and a layer of breadcrumbs. Repeat until all the remaining potato mixture is used up.
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Fry the Cake
Put a pot of oil on the stove; when the oil is bubbling, drop the cakes in and fry over medium heat until the outer layer is golden and crispy.
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Final Product
The Fried Potato Milk Cake has a golden crispy outer layer, while the potato filling inside is soft, chewy, nutty, creamy, and lightly fragrant with milk. You can dip the cake in chili sauce, ketchup, and mayonnaise to enhance the flavor of the dish!
How to store cake
Store the cake in the refrigerator for 2 – 3 days.
So, we have completed the fried potato milk cake that is crispy, fatty, and delicious. Wishing you success in making this cake!
*Refer to images and recipes from the YouTube channel Bếp Việt
