1. Prepare the Potatoes
Peel and slice the potatoes into thin, even pieces.
Soak them in cold water for 30 minutes to remove excess starch.
Drain and dry thoroughly with a clean towel.
2. Seasoning
In a large bowl, mix together the salt, pepper, and chopped cilantro.
Add the dried potato slices and toss to coat evenly.
3. Cheese Coating
Add the shredded mozzarella to the seasoned potatoes and mix well.
Coat each slice with crushed cornflakes, pressing gently to help them stick.
4. Frying
Heat oil to 180°C (350°F) in a deep fryer or large skillet.
Fry the potatoes in small batches until golden and crispy (about 7 minutes).
Drain on paper towels.
🍽️ Serving Suggestions:
Serve hot with your favorite dipping sauce (barbecue, ketchup, aioli, etc.).
💡 Tips & Variations:
Drying the potatoes well = extra crispiness.
Try using cheddar, gouda, or parmesan for a different flavor.
Add chili flakes if you like it spicy.
For a shortcut: use frozen fries, just adjust the cooking time.
For a healthier version: bake in the oven at 220°C (425°F) for 20–25 minutes, flipping halfway through.
❓ FAQ:
Can I use frozen fries?
Yes, just adjust the cooking time as needed.
Can I bake instead of fry?
Yes! Bake at 220°C (425°F) for 20–25 minutes. They’ll be slightly less crispy than fried.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.
Don’t like cilantro?
Swap it for parsley, thyme, or rosemary—your call!
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