POTATO SKULL BITES, TWO WAYS

Yes, Halloween is over, but I still need to share with you my very last adventure with the intriguing, mesmerizing, fascinating skull shape. Many recipes around, but I went super simple. Mashed potatoes, cornstarch, a little milk, and two different ways to shape them.Both finalized in the air-fryer, making it easy to serve it for company. You can do all the prep before, and simply fry them when the guests are ready to be very, very frightened.

POTATO SKULL BITES
(inspired by several sources)

2 Russet potatoes, peeled and cut in 2-inch pieces
salt and ground black pepper to taste
a tough of nutmeg
3 tablespoons cornstarch
2 tqblespoons of whole milk

Boil the potatoes pieces in plenty of salted water until easily pierced with a fork. Drain and pass through a potato siever. Add a little salt and pepper, then the cornstarch and milk. The rice potatoes will be very hot, so carefullly mix them with a spoon or your hands until a dough forms.

Press the mixture into your skull mold. If using a metal pan, bake at 350F for 15 minutes, then remove them from the pan. Reserve.

If using a silicone mold, freeze them for 30 minutes, remove the little skulls and bake at 350F over parchment paper for about 15 minues. Rexerve.

Finalize them in the air-fryer at 400F after spraying a good amount of olive oil on the surface. Alternatively fry them with a small amount of oil in a frying pan. Season with salt if needed, serve still warm.

ENJOY!

to print the recipe, click here

Comments: The general advice is that the potato skulls should be baked for a short time before frying, so that some of the moisture is evaporated. If you are using a metal pan such as the NordicWare, you can bake them in it. Make sure to press the potato mixture very tightly. It will puff just a bit during baking, so you can fill it to the top and level it. This is what they will look like after baking at 350F for about 15 minutes. Some of the definition of the skull is lost but with the next step in the fryer they will become move vivid again. No worries.

If you use a silicone pan such as this one, it is best to freeze the mixture for a full 30 minutes, and then remove the little skulls, bake them over parchment, again for about 15 minutes. Once they are out of the mold, the features are really sharp and stay than way throughout baking and air-frying.

Once they are all baked, you can save in the fridge for hours or even overnight. Spray then with olive oil, and air-fry at 400F or as high as your fryer goes, until golden. Season with salt and enjoy! They are frightfully delicious, impossible to stop at one skull………