A tasty appetizer for Easter? Try these amazing potato baskets!

published on 28 March, 2024 at 13:00
INGREDIENTS
3 large potatoes, peeled and shredded
35g (3 tbsp) of cornstarch
Vegetable oil for frying
Arugula and eggs for the filling
 
METHOD
1. Rinse shredded potatoes in cold water until water runs clear. Dry potatoes completely and mix with cornstarch.
2. Place a handful of potatoes into a frying basket and secure with the other half.
3. Fry in preheated oil (180C/350F) for 5-7 minutes or until golden and crispy. Remove from the basket.
4. Fill each basket with arugula and boiled eggs.
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