Deep Fried Potato Recipes?

i like deep frying potatoes, and i am looking to mix it up by adding some variety to how i prepare the potatoes i deep fry. Does anyone have any suggestions? (ps....it doesnt have to be healthy)Deep Fried Potato Recipes?
Here are some recipes for deep frying potatoes. Good luck with your search :)





These are similar to German Pancake recipe but you can form them into balls and deep fry them. You can use either Onions, Chives, Shallots.. even add some Garlic for a kick.





Potatoe and Chive crunchies


4 small (approx. 375g) peeled and grated


1 egg (59g)


1 tablespoon plain flour


1 tablespoon finely chopped chives


Salt and pepper to taste


Method:


Place grated potato, egg, flour, chives, salt and pepper into bowl.


Mix well to combine and shape into small cakes.


Heat Oil and drop batter in. Cook until golden brown (approx. 2 minutes each side).


Serve immediately.


Note: Potato crunch need to be prepared and eaten on the same day.





Deep Fried Potato Nuggets





2 medium white potatoes, peeled, cut into 8 pieces


4 slices bacon, cut up


1/4 cup finely chopped onions


1 cup thick white sauce mix


2/3 cup grated cheddar cheese


Oil for frying


2 eggs


2 tablespoons milk


1/2 cup all purpose flour


1 1/2 cups fine dry bread crumbs





In medium saucepan cover potatoes with water. Heat to boiling. Reduce heat; cover and simmer for about 30 minutes, or until tender.





In small frying pan fry bacon until crisp. Remove with slotted spoon, leaving bacon drippings in pan. Drain bacon on paper towels. Crumble. In bacon drippings, cook and stir onion over medium heat until tender. Drain and discard drippings.





Prepare Thick White Sauce. In large mixing bowl combine potatoes, onion, crumbled bacon and White Sauce. Blend at low speed of electric mixer until smooth. Stir in cheese.





In deep fryer heat 2 to 3 inches Butter Flavor Crisco to 375掳F.





In small bowl beat eggs and milk together. Place flour in second small bowl. Drop potato mixture by rounded teaspoonfuls into flour. Shape into balls. Dip each ball in egg mixture. Roll in bread crumbs to coat.





Fry a few at a time in hot oil for 1 to 2 minutes, or until golden brown, turning once. Drain on paper towels. Serve immediately or keep warm in 175掳F oven.





Tip: To make ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425掳F oven for 8 to 10 minutes, or until hot.





Deep-Fried Sweet Potato Balls


INGREDIENTS


3/4 pound sweet potatoes-- cooked, peeled and mashed


4 teaspoons cornstarch, divided


1 pinch salt


1 tablespoon water


1 cup shredded coconut


1/2 cup brown sugar


3/4 cup sesame seeds


1 1/2 quarts oil for deep frying


DIRECTIONS


In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.


Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).


Fry balls in oil until golden. Drain on paper towels. Serve.





Deep fried Potatoe Balls


INGREDIENTS











1 lb (500 g) potatoes


1/4 tsp five-spice powder


1/2 tsp scallions, chopped


2 cups (500 ml) vegetable oil for deep-frying


1/4 tsp MSG


1 tbsp (100 g) flour


5 tsp salt, or to taste


1/2 tsp ginger, chopped


1/4 tsp spiced pepper-salt





RECIPE








Wash and boil the potatoes, then peel and mash them. Mix well with the flour, five-spice power, salt, MSG, scallions and ginger. Form into small balls.


Heat the oil in wok to moderately hot, 230oF(110oC). Add the potatoes balls a few at a time and deep-frying until brown. Remove, drain and sprinkle with spiced pepper-salt.Deep Fried Potato Recipes?
I like to add something like SeasonAll instead of salt when they are finished cooking. Also add melted cheddar cheese on top.
Double Fried French Fries





Peanut or other vegetable oil, for frying


2 pounds baking potatoes, like russets


Salt, to taste





Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.


Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.


Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.