Simple “Asian” style U.S. Potato Arancini served with Curry Mayo Dip.
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
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
Prep Time: 15min | Cook Time: 5min
To make the curry mayonnaise dip, inside the bowl, add the mayonnaise, curry powder and lime juice. Mix and stir well.
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.
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.
Preheat the air fryer or the oven to 356°F (180°C).
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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