I love water chestnuts. It’s an annual aquatic vegetable which is especially cooling for the summer, or so they say. At home, we consume water chestnut in all forms. Raw, sautéed, steamed and even milled.
I’ve been using water chestnut flour regularly to make chillas, pancakes and crackers for the children. It’s also gluten free and known to be low in sodium and rich in calcium and iron. I’d pick this flour which is so easily available over other refined flours any day.
What you will need:
- Oats flour
- Water chestnut flour
- Dried Oregano
- Onion powder (optional)
- Fresh grated garlic (optional)
- Olive oil
- Knead the dough with the flours and all the spices
- Make small roundels and flatten them out with your hand directly onto a greased foil placed on the baking tray
- Brush them with a little bit of olive oil over the top as well
- Bake for 10 mins at about 200 – 210
- Serve as is or top them up with your favorite dip
The kids loved these topped with yoghurt dip, fresh peppers finely chopped and peri-peri seasoning.
Yesterday I was super thrilled, I seemed to have cracked the code to insanely crunchy home fries! Well, as crunchy as home fries can get.
My little man is not so fond of potatoes, now imagine that for I love my chips, wedges, crisps, fries and all things potato! Though I shouldn’t complain, because we can bypass those fries order any day and trade in for something healthier when we go out. Thank God, for our restaurant trips with this toddler have never really been a battle.
So my boy and I woke up after a nice little afternoon siesta craving for some french fries. Well, the craving bit was all me to be fair. I tried to make it sound SO SO EXCITING to him that mamma was going to treat him to some crisp fries! YAY! and he acknowledged my excitement by giving me an emphatic hi-five!
It’s almost as though I dreamt this recipe out. Though to be fair I remembered a few tricks that actually help crisp the potatoes when one fries them.
What you will need:
- Potatoes cut fries style
- One bowl of ice cold water, to steep the potato fingers in
- Rice flour
- Garlic powder
- Herb mix of your choice
- Super fine bread crumbs, though if I had Panko I’d have experimented with a whole different style
- Oil for frying
- Cut the potatoes fries style
- Steep them immediately in the ice cold water for about 15 mins, This will draw all the starch out from the potatoes
- In a separate large bowl mix the rice flour and all the other dry ingredients and set aside
- Pull the potato fingers out of the cold water and towel dry them
- After which coat them in the dry flour mix, make sure to use those hands and coat every single one of those fries
- Heat enough oil in a skillet or a deep pan and fry the potatoes as you normally would. I do it on high heat first and after a couple of minutes lower the heat until the fries and nice and golden brown
- Pull them out on a tissue so that the extra oil is absorbed and if required season lightly again with salt or herbs
- Serve warm
Note: The Rice flour mix is a dry one and not a batter, again like steeping out the starch from the potatoes the flour helps in making them super crisp.
Happy to say my boy savoured these super awesome fries and his mum was over the moon to satiate her craving too!