When frying potatoes as chips or pancakes, they sometimes turn brown with a burnt appearance, which detracts from the visual and taste experience.
Sometimes it has nothing to do with the heat or the length of frying, and there is no room for self-flagellation. The browning stems from the potato's history of being refrigerated before being marketed at a low temperature of only about 3 degrees. The cold causes an increase in the percentage of sugar in the vegetable, and the result is the browned appearance when frying.
In the Ma'on region kibbutz in the western Negev, David Moshe potato producers prevent this phenomenon by keeping potatoes intended for frying at a temperature of at least 7 degrees.
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Varieties suitable for frying have another advantage: they absorb less oil during frying, thanks to their relatively high dry matter percentage.
The varieties best suited for frying are Desiree, Rodeo, Rosanna, Mozart and Manitou. Potatoes from these varieties maintain an external crispness and a pleasant internal texture during frying and do not become "muddy" or floury..
You can vary the potato-carrot fritters with colorful ones, which add a sweet flavor and lots of nutritional value. 'David Moshe' carrots from the Western Negev are rich in a substance called beta-carotene, which is the substance used to create vitamin A. To incorporate the carrots into the fritters, add carrots to the mixture in a ratio of 1 carrot for every 2 medium potatoes.
Potato varieties suitable for frying and making chips are packaged in red packaging, to make them easier for the consumer to identify. Varieties suitable for baking and stuffing are packaged in yellow packaging, while varieties suitable for cooking and soup are packaged in green packaging.
Recipe for Darphin:
5-6 potatoes for frying and chips
A pinch of allspice
Salt and black pepper to taste
Oil for frying
• Cut the potatoes into small sticks 2 mm thick (like matchsticks). Do not wash the potatoes to preserve the starch. Add salt, pepper and allspice. Mix with your fingertips.
• Heat oil in a non-stick frying pan. When the oil is hot, add the potatoes and flatten with a frying spoon. Fry until browned and carefully turn. Fry on the other side for a few more minutes. Remove to absorbent paper, cut and serve hot.
