Chef Spotlight
Featured Signature Dish from:
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Ulrich Koberstein Group Director Culinary Arts Destination Kohler in Kohler, WI & The Old Course Hotel Golf Resort & Spa in St. Andrews, Scotland Read Biography “It is important to keep the flavors pure, clean and intense. I want my customer to taste what they order and not have their palate overwhelmed by a myriad of confusing flavors or spices. Food combinations should compliment each other and enhance the main ingredient to create culinary memories. I believe that passion for food is infectious I want all of my cooks to feel that same passion,” said Koberstein. |
Potato and Cilantro Fritters with Sweet Chili Sauce
Ingredients
Batter mix:
1/4 cup warm water
2 tablespoons all-purpose flour
1/2 envelope (1 1/8 teaspoon) active dry yeast
Potato Mix:
1 pound russet potatoes, peeled and cut into 1-inch cubes
Cold water
1 tablespoon plus 2 teaspoons sea salt
2 large eggs
1/4 cup vegetable oil
2 cups all-purpose flour
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon coarsely ground black pepper
6 cups vegetable oil, for deep-frying
Sweet Chili Sauce:
2 cloves of garlic
1 large red chili (or to taste)
1 inch fresh ginger, peeled and chopped
1 lime leaf
2 inches lemon-grass stem, chopped
¼ cup cilantro leaves
¼ cup sugar diluted with 1/4 cup water
1 oz cider vinegar
1 tablespoon Asian fish sauce
Directions
To make the sweet chili sauce: Combine all the ingredients into a blender and blend until well mixed.
To make the batter: In a small bowl, combine the water, flour and yeast. Mix well and set aside in an ambient place until yeast fermentation begins. Small bubbles will appear in the batter after about 45 minutes.
In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat and then reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork or potato ricer. Allow them to cool.
In a small bowl, whisk together the eggs and ¼ cup vegetable oil until thoroughly combined. In a bowl, combine cooled potatoes with the batter mix, flour, cilantro, pepper, and 2 teaspoons of salt. Add the egg mixture to potato mixture, and stir until thoroughly combined. The mixture should be thick and sticky. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for about 1½ hours.
Heat the oil in a deep-fryer to 375 degrees F.
Scoop 1 tablespoon of the risen batter at a time into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, which should take 2 to 3 minutes, turning them over occasionally. Using a slotted spoon remove the fritters on paper towels to absorb any excess oil. Toss in sweet chili sauce and serve immediately.
Tip: These fritters may be fried up ahead of time and re-heated again in a 300F oven before serving.
