Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper and egg yolk and fold into the potatoes.
Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls and coat with the panko crumbs.
Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy.
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|Serving Size: 1 Serving (997g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 250 (15%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 209.8mg||65 %|
|Sodium 1232.8mg||43 %|
|Potassium 3480.7mg||92 %|
|Total Carbohydrate 301.7g||89 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 283.1g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1638
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