Crispy Bubble Potato Pillows
Crispy on the outside and airy on the inside, these Bubble Potato Pillows are a fun, bite-sized snack made with just a few simple ingredients and perfect for any occasion.
Ingredients
- 450 g potatoes Russet or Yukon Gold
- 1 tablespoon cornstarch
- 2 tablespoons rice flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- vegetable oil for frying
Instructions
- Peel 450 g potatoes and cut them into chunks. Place them in a pot and cover with water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
- Drain the potatoes thoroughly and mash until smooth. Press the mashed potatoes through a fine-mesh strainer for a finer texture.
- Add 1 tablespoon cornstarch, 2 tablespoons rice flour, 1½ teaspoon baking powder and 1 teaspoon salt. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and shape it into an even cylinder. Cut it into 1-inch pieces, then halve each piece.
- Roll each piece into a ball. Press each ball gently with a fork to flatten it and form the ridged potato-pillow shape.
- Heat vegetable oil in a deep pan over medium-high heat. Fry the potato pillows in small batches for 3–4 minutes, until golden and crisp.
- Lift the potato pillows from the oil with a slotted spoon. Drain them in a strainer and serve hot with a dipping sauce.
Notes
Warm potatoes: Mash the potatoes while warm so the dough combines smoothly and remains easy to shape.
Optional dough rest: If the dough is difficult to shape, let it rest for 5 minutes before rolling.
Test the oil: Fry one potato pillow first to check the heat and finished texture before adding a full batch.
Avoid overcrowding: Fry in small batches so the oil retains its heat and the pillows cook evenly.
Nutrition
Calories: 108kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 641mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg
