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Asian Style U.S. Potato “Arancini” served with Curry Mayo Dip

Simple “Asian” style U.S. Potato Arancini served with Curry Mayo Dip.
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Print Recipe
Total Time20 Mins
Prep Time15 Mins
Cook Time5 Mins
ServingsServes 4

Dish

AppetizerSnack

Prep Time

15 Mins

Cook Time

5 Mins

Serving

Serves 4

Description

Simple “Asian” style U.S. Potato Arancini served with Curry Mayo Dip.

Ingredients

+

U.S. Potato Arancini mixture

  • 250gm U.S. Dehydrated Potato Granules
  • 750ml fresh milk (Hot)
  • 3/4 cup shredded cheddar cheese
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon chopped green onion
  • Salt and pepper for Seasoning
+

For Coating

  • All-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 cup Japanese bread crumb
  • Oil for deep frying
+

Curry Mayonnaise Dip

  • 1 Cup Mayonnaise
  • 1 Tsp Curry Powder
  • 2 Tsp Lime Juice

Preparation

  1. To make the curry mayonnaise dip, inside the bowl, add the mayonnaise, curry powder and lime juice. Mix and stir well.
  2. Prepare a small stock pot. Add the milk and cook until it is boiling. Keep it aside and transfer into the mixing bowl. Add the U.S. dehydrated potato granules and mix it with the hot fresh milk. Add in the cheddar cheese, chopped coriander, and green onion. Add the seasoning last.
  3. Form the mixture into round individual shape around 35gm each. Once the balls are done, dipped to balls inside the flour, egg mixture and breadcrumbs. Arrange the potato balls on the baking tray.
  4. Preheat the air fryer or the oven to 356°F (180°C).
  5. Air fry or bake the potato balls for 3-4 minutes or until its golden browns. Transfer it on the plate and served it with the curry mayonnaise dip.

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