Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • Potato peel from 6 potatoes
  • 120 g flour
  • 20 g cornflour
  • 200 ml iced sparkling water
  • 1 egg yolk
  • 4 sprigs of parsley
  • Oil for deep frying
  • 4 tbsp mayonnaise
  • 4 springs of chives
  • Handful of flat parsley
  • 1 pinch curry powder
EUPOTATOES28755 website 820x480 recipes 01 57
Preparation time: 5 MIN Cooking time: 20 MIN
  1. Preheat the oil to 180°C.
  2. Finely chop the sprigs of parsley.
  3. In a bowl, beat the egg yolk with the parsley and sparkling water.
  4. Add the flour and cornflour and mix thoroughly with a fork.
  5. Wash the potato skins and dip them in the batter then deep fry them for 3-4 minutes until they brown slightly. Don’t overcrowd the fryer. It’s better to fry in batches.
  6. Drain on kitchen paper.
  7. For the (herb) mayonnaise: mix the mayonnaise with chopped chives and parsley. Add curry powder to taste.
  8. Or serve with soy sauce or bulldog sauce.

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