Potato baskets with vegetables

 Ingredients: To prepare 6 baskets we need: *2-3 large potatoes *1-2 zucchinis *1 large eggplant *a packet of dehydrated mushrooms (or fresh mushrooms) *1 teaspoon of garlic powder (fresh garlic can also be used) *100 g vegetable sour cream *oregano *salt *oil

To prepare a delicious and crispy snack, we start by carefully peeling the potatoes. They should be fresh and of high quality to achieve the best results. After peeling, we slice them thinly, ensuring uniformity for even frying. Subsequently, the slices are cut into thin sticks, which will form the base of our baskets.

Once cut, the potato sticks must be well dried from the water left, using paper towels to avoid splattering with oil during frying. Then, we place the sticks at the bottom of a stainless steel strainer, shaping them into a nest. It is important to arrange them carefully so that they stick together and form a compact structure. In a deep pan, we heat the oil to a suitable frying temperature. Once the oil is hot enough, we introduce the strainer directly into the oil, pressing down slightly with a spoon in the center of the nest, so that the potatoes stick together and become crispy.

When the baskets are browned and have a golden texture, we remove them with a fork, carefully pushing the strainer from underneath. We place the baskets on a layer of kitchen paper to drain excess oil, and then sprinkle them with salt to taste.

Meanwhile, we take care of the delicious filling. We wash the zucchini and eggplants well, and let the dehydrated mushrooms soak in warm water to regain their texture. The zucchinis are cut into sticks, and the eggplants into cubes, leaving the skin on for added flavor. In a pan, we put a little oil and add the eggplant cubes and zucchini sticks, sautéing them lightly until they become slightly soft.

After a few minutes, we add the soaked mushrooms, cut into small pieces, and sprinkle the garlic powder. If we notice that the mixture becomes too dry, we add a little water to maintain a pleasant consistency. In the last minutes of cooking, we add the plant-based cream and oregano, mixing everything well. We season with salt to taste and let the mixture cook for another 1-2 minutes, until the ingredients are well integrated and the flavors have combined.

Finally, we generously fill the fried potato baskets with this tasty mixture, ensuring that each basket is well covered. These appetizers are perfect to be served warm, being a culinary delight that will surely impress anyone. Enjoy the baskets filled with vegetables and savor every bite!

 Tags:  garlic potatoes oil sour cream zucchini mushrooms eggplant gluten-free recipes lactose-free recipes vegetarian recipes