A teaspoon of each: onion powder, basil, salt, paprika or paprika, garlic powder, fine coriander, ajinomoto, oregano, and dried parsley.
Four medium-sized unpeeled potatoes.
a cup of flour.
Half a teaspoon of black pepper.
A quarter teaspoon of turmeric.
Corn oil.
Large egg.
An eighth of a teaspoon of baking powder.
A quarter cup of milk.
How to prepare
Wash the potatoes well from the dirt stuck in them.
Cut the potatoes into thin fingers, using a sharp knife.
Place the flour, salt, garlic, paprika, basil, parsley, turmeric, pepper, oregano, coriander, onion, and ajinomoto into a deep bowl, and stir the ingredients well.
Place the milk, baking powder, and eggs in a deep bowl to prepare the egg mixture.
Place a deep frying pan on medium heat, and put corn oil in it 5 cm from the height of the frying pan.
Place several fingers of potatoes in the bowl of the egg mixture and stir the potatoes well in the mixture, until they are completely covered. You can use a fork to move the potatoes into the mixture.
Place the potato fingers in the flour mixture, and stir the potatoes well in the mixture until they are completely covered.
Cover the amount of potatoes in both mixtures, then put them directly in the oil to fry them, after the oil heats up in the pan.
The pan should not be filled with potato fingers, but rather leave a little space in it.
Stir fry the potato fingers until they are cooked and turn golden. You can use a slotted spoon to stir and stir the potatoes in the pan.
Take the fried potato fingers out of the pan after they are cooked and place them on a piece of kitchen paper. This is to filter it from excess oil.
