Deep-fried potato mushrooms

2 servings
1 hour

Take products like this.

To cook, we need small potatoes weighing about 35-50 g. Preferably, the tubers are flat oval. Potatoes should be of good quality, dense and without black spots. Place in a colander and rinse thoroughly in running cold water. Dry with a paper towel and remove the skin. To peel potatoes, use a vegetable peeler to keep the surface even and smooth.

Take a special knife with a nozzle, which, usually, removes the core from the apple. Stick a knife on either side of the potato and cut just above half the potato.

Leave it in the potatoes. Take a regular kitchen knife, and cut the potatoes all over the top, forming a mushroom "hat. " When you cut through the "hat" kitchen knife, inside the potatoes, you must rest against a special knife.

Carefully separate the bottom of the potatoes.

Remove the nozzle. It turned out to be such a beautiful blank, similar to a "mushroom"

Dry all "fungi" with a paper napkin. Sprinkle with salt and ground pepper.

Send a heat-resistant container, with enough vegetable oil, to a strong fire. Heat up well. Lower the potato "fungi. " Reduce the heat a little and deep-fry until ruddy, stirring occasionally. Potatoes should be completely immersed in oil.

Put the fried blanks on a paper towel to remove excess oil. Potato mushrooms are ready. Immediately, until the potatoes have cooled, serve to the table.

Have a pleasant appetite!