[mylife]

A Month! We’ll starve!

Thank God for the spuds I say.

[Liz]

Dallas hotel's top chef shares one of his masterpieces. Packed with amazing flavor; perfect finger food.

Southwest Potato Fritters / Avocado Crema / Omni Dallas Hotel at Park West

This is the hotel's spectacular way of serving the little morsels.

DO-AHEAD Blender smooth 8 large peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adobo; chill for use later.

FRITTERS Combine/blend well 4 lb cooled potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 c Panko. Dry 10 min.

FINAL Batch-Fry golden 2-3 min in 4 c 350 deg canola oil; drain.

SERVE drizzled w/ Avocado Crema.

CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar; add tb water to thin out. S/p.

[Jamestown1630]

An interesting thing I’ve recently learned about potatoes is that, cooked and eaten cold, they are what is called a ‘resistant starch’. That’s good for me to know, because I LOVE potato salad!

https://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/