POTATO CROCCANTELLA RECIPE WITHOUT YEAST, READY IN TWO MINUTES
This is my dinner-saver recipe for when I really have very little time: the potato croccantella is addictive!
Often, with baby C always clinging to me, I really have very little time for dinner and end up cooking the same things over and over.
The other day, though, I was craving potatoes and I told myself: I have water, I have flour, I have potatoes. I ABSOLUTELY HAVE TO TRY!!
And so, in two minutes, I prepared a top-notch little dinner; I used gluten-free flour, of course, but the same quantities work perfectly with regular flour too.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Cooking time: 15 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- g Type 0 flour
- 3/4 cup water
- 1 tablespoon olive oil
- 1 tsp salt
- 2 potatoes
Tools
- Mandoline
- Frying pan
- Bowl
- Hand whisk
Steps
If you have time, once you’ve sliced the potatoes, leave them to soak in very cold water for about an hour; this helps remove some starch.
Peel the potatoes and, with the help of a mandoline, slice them into thin slices.
In a bowl, add the flour and salt, then add the water little by little while whisking vigorously, and finally pour in the oil: you will get a very runny batter.
Add the potatoes and mix.
Take a nonstick frying pan and lightly oil it: put it on the heat over low flame and, after a few minutes, pour in the mixture and cover with a lid.
Let the bottom cook well (7–8 minutes) and when it’s nice and crispy, flip it.
Another 5–6 minutes and it’s ready.
I eat it as is or use it as a base for cold cuts and cheeses.
