Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter. Serve immediately. BATTER: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancake batter. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (629g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4168 (94%)|
|Amt Per Serving||% DV|
|Total Fat 463.1g||617 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 270.8g|
|Polyunsanturated Fat 134.7g|
|Cholesterol 35.2mg||11 %|
|Sodium 66.7mg||2 %|
|Potassium 185.1mg||5 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 80.8g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
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: 4438
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!