Crispy "Brave Soldier" Potatoes

Tasty, golden potatoes with a crispy crust and a savory sauce. Give them a try!

Recipe author

Servings:

Wheat flour

Vegetable oil

Beer (lager)

400

Salt

White mushrooms

200

Onion

Wheat flour

Mushroom broth

Table salt

Potatoes

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 18 % 4 g

Carbohydrates 73 % 16 g

109 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

Boil the potatoes in their skins.
Step 2:

Boil the mushrooms until tender.
Step 3:

Let the potatoes cool a bit, then peel them and slice into rounds.
Step 4:

Cut the mushrooms into thin half-moons and dice the onion. Sauté the onion in vegetable oil until golden. Then add the mushrooms and cook everything together.
Step 5:

Meanwhile, let's make the sauce. Toast the flour in a dry skillet until golden.
Step 6:

Pour in the mushroom broth and stir well until smooth. If any lumps form, you can smooth it out with a blender.
Step 7:

Stir the mushrooms and onion into the sauce, season with salt, and simmer for another 15 minutes over low heat.
Step 8:

Now make the batter. Pour the vegetable oil and beer into the flour, add salt, and beat with a mixer. The batter should be the consistency of thick sour cream. Let it rest for 30 minutes.
Step 9:

Now for the main event! Dip the potato rounds into the batter — do it gently so they don't break. Fry in hot vegetable oil until golden on both sides.
Step 10:

Arrange them on a bed of lettuce leaves.
Step 11:

Serve the potatoes drizzled with our mushroom sauce. Enjoy!