- Potatoes : Nine
- (A) Potato starch : 大さじ9
- (A) Milk : 大さじ9
- (A) Black pepper : 中さじ1
- (A) Parmesan cheese : 大さじ8
- egg : 3個
- サラダ油 : 適量
- パセリ : 適量
- ケチャップ : 適量
- マスタード : 適量
Boil the potatoes
Put extra water in a pan and add potatoes with skin.
Bring to a boil over low to medium heat and boil for another 20 minutes.
Stick a bamboo skewer, check the streets of the fire, and drain the water.
Crush and season the potatoes
Sprinkle water on 1 and remove the heat, then peel immediately.
Use a peeler to remove the sprouts.
Place in a bowl and mash with a masher.
After crushing the whole, add (A) and the melted egg and mix well.
Cut the tip of the cookie cream piping bag and make a hole.
Put 2 in it, shake it up and down and drop it to the bottom.
Add oil to a frying pan, heat over medium heat, squeeze 2 into a naruto shape, and fry.
When the bottom turns golden brown, use a spatula and turn it over.
When both sides are golden brown, drain the oil and remove.
Sprinkle parsley, serve on a plate, and add ketchup and mustard.
・ In step 2, crush the boiled potatoes as small as possible.
・ Since the parmesan cheese is salty, salt is omitted.
・ If the potatoes mixed with the seasoning feel hard in step 2, add milk little by little to adjust.
・ Make a hole with a diameter of 15 mm at the tip of the cookie cream piping bag.
・ In step 3, add enough frying oil to soak the potatoes.
・ In step 3, squeeze the sheet into a naruto shape on the cooking sheet, put the sheet in frying oil as it is, and remove the sheet before turning it over.
・ Boil time is not included in the required time.
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