Crunchy Cornflake Potatoes Delight (Printable)

Golden potatoes coated with crunchy cornflakes and spices for a crisp, savory snack.

# What You'll Need:

→ Main

01 - 2 large potatoes, peeled and cut into thin julienne sticks
02 - 1 cup crushed cornflakes
03 - 1/2 cup all-purpose flour
04 - 1/4 cup cornstarch
05 - 1/2 cup cold water

→ Spices & Seasonings

06 - 1 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper

→ For Frying

11 - Vegetable oil for deep frying

# Directions:

01 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
02 - Gradually whisk cold water into the dry ingredients until a smooth, thick batter forms.
03 - Pat the julienne potato sticks dry with paper towels to remove excess moisture.
04 - Dip each potato stick fully into the batter, ensuring even coverage.
05 - Roll the battered sticks in crushed cornflakes, pressing gently so they adhere properly.
06 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
07 - Fry the coated potato sticks in small batches for 3 to 4 minutes until golden brown and crunchy.
08 - Remove with a slotted spoon, drain on paper towels, and season with additional salt if desired.
09 - Serve hot accompanied by your preferred dipping sauce.

# Expert Advice:

01 -
  • They shatter between your teeth with that addictive golden crunch that store-bought snacks can't quite match.
  • Ready in 35 minutes from start to finish, making them perfect for unexpected guests or sudden cravings.
  • The crispy cornflake coating is what sets these apart—it's the kitchen trick that made friends ask for the recipe.
02 -
  • The oil temperature is non-negotiable—I learned this when I rushed and fried at 325°F, watching them turn out greasy and sad instead of golden and crispy.
  • Don't skip patting the potatoes dry; that small step is what separates crispy from soggy, and it's worth the extra minute.
  • The batter should be thick and clingy, not thin like pancake batter—if it's too runny, the cornflakes won't stick properly.
03 -
  • Use a slotted spoon instead of tongs—it lets the oil drain back into the pot and keeps your snack from getting unnecessarily greasy.
  • Frying in batches matters more than speed; a crowded pot drops the oil temperature and ruins the texture you've worked to achieve.

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