Hi.

 More on cooking...   How do you make the garlic gratings to stick to the potatoes while frying ?  Too much floats on the oil and little stuck on the potatoes 

18 minutes ago, Externet said:

Hi.

 More on cooking...   How do you make the garlic gratings to stick to the potatoes while frying ?  Too much floats on the oil and little stuck on the potatoes 

Use just enough oil  to brown the potatoes ,then when they are  done or almost done  throw the crushed garlic on top of them(maybe with a little extra butter)  and mix them around with a metal  spatula for a minute or so  ,enough to steam the garlic or to brown some of it if wished(depending on the heat underneath)

(Do you dry your potatoes before frying them ?-they  brown better and stick less to the pan  especially if you  don't use a non stick pan.Or are you using a Deep Fat (Chinese?) fryer?)

 

Edited January 29Jan 29 by geordief

You need something that likes to stick to both garlic and hot potato. I'd go with Parmesan cheese.

The ways I am aware of add garlic (or garlic oil) at the end.

1 hour ago, Externet said:

 More on cooking...   How do you make the garlic gratings to stick to the potatoes while frying ?  Too much floats on the oil and little stuck on the potatoes 

1) grate the potatoes

2) grate the onion

3) grate the garlic

4) add eggs (optional)

5) add some flour (actually optional)

6) add pepper and salt etc.

7) Mix them together

8 ) place on a hot plate

 

Call it "potato pancake"..

Welcome.

 

Edited January 29Jan 29 by Sensei

5 minutes ago, Sensei said:

1) grate the potatoes

2) grate the onion

3) grate the garlic

4) add eggs (optional)

5) add some flour (actually optional)

6) add pepper and salt etc.

7) Mix them together

8 ) place on a hot plate

 

Call it "potato pancake"..

Welcome.

 

... "latkes."

Geordief :  My 34 year old fryer.  

17 minutes ago, Sensei said:

Call it "potato pancake"..

2 hours ago, Genady said:

... "latkes."

I love latkes.  My Scandinavian relatives also cooked them, called them raggmunk.  Served with lingonberry jam they were heavenly, and took care of calorie needs on a winter day.  Jewish friends would eat them with applesauce and sour cream.  

3 hours ago, Externet said:

Geordief :  My 34 year old fryer.  

Don't think I can have used a deep fat fryer more than once or twice ever.

The woman in the flat above me  left her unattended young  daughter in charge once of her's and I seem to remember the fire brigade was called out and my own appartment  directly below was flooded.

I cut potatoes smallish  and put them in the oven normally but if they are taking too long I pull them out and fry them  with a lid  in the frying pan (on the gas cooker)

I don't normally put garlic on them  but I normally   throw on some nutmeg ever since I saw some French  person doing it (it is a routine  with me now but  I am sure there are better ways)

 

4 hours ago, TheVat said:

I love latkes.  My Scandinavian relatives also cooked them, called them raggmunk.  Served with lingonberry jam they were heavenly, and took care of calorie needs on a winter day.  Jewish friends would eat them with applesauce and sour cream.  

..I don't want to hear how do you desecrate potato pancakes anymore..

Hungarian stew is the way to go..

2 hours ago, geordief said:

The woman in the flat above me  left her unattended young  daughter in charge once of her's and I seem to remember the fire brigade was called out and my own appartment  directly below was flooded.

..fire department would be rather lame if they didn't know that you can't use water to extinguish burning cooking oil..

https://www.google.com/search?q=Never+use+water+to+extinguish+a+cooking+oil+fire