Make This Delicious Egg and Potato Nargesi at Home
Potato Nargesi Can Be an Appealing Home Meal or Served as a Different Appetizer or Finger Food.
Potato narcissus can be both attractive for a home meal and served as a different appetizer or finger food.
According to Ambassador Arjan, Nargesi Sibzmani is a type of fried food and balls made from mashed potatoes and hard-boiled eggs. In this recipe, egg slices are placed inside a layer of potato, then coated with flour and breadcrumbs and fried to a crispy exterior and soft core.
Potato narcissus can be both attractive for a home meal and served as a different appetizer or finger food. If you like foods like potato coco, potato balls and falafel, this recipe can be an attractive option to diversify your menu.
In the following, you will read the exact amount of ingredients and photofans that help to make potato daffodils good looking and tasty.
First step: Boiling and pureeing potatoes
In the first step of how to prepare potato narcissus, boil the potatoes with the skin until they are completely soft. Then peel it and let it cool down a bit and mash it with a meat grinder or a hand blender until it has a smooth texture. It is better that the potatoes do not have excess water after boiling so that the narcissus paste does not loosen too much.
Tip: Because it is very important for the puree to be dry for this dish, be sure to cook it with the skin on, because if the potatoes absorb too much water, you will have to add more flour and the final texture will be heavy and doughy.
Put 2 eggs in a pot, pour cold water on them and put on heat. After the water boils, allow about 9 to 10 minutes for the eggs to be completely boiled. Then immediately put them in cold water and peel them after cooling. Cut each egg into three parts; You will have a total of six cuts to fit inside the daffodils.
The third step: preparing the potato dough
Add chopped parsley, 2 tablespoons of wheat flour, turmeric, black pepper, salt and, if desired, a small amount of red pepper to the potatoes. Mix the ingredients together until a smooth paste is obtained. If the dough is loose or sticks to your hands, add a little wheat flour and mix again until it becomes formable.
The fourth stage: shaping the daffodils
Take some of the potato dough and spread it in the palm of your hand. Place a slice of hard-boiled egg in the middle and gather the dough around to completely cover the egg. Then roll it slowly between your hands until it becomes a ball and its surface is smooth and uniform. Repeat this for all the egg slices.
Place the prepared daffodils on a tray and put them in the refrigerator for at least 30 minutes. If you have time, you can rest them in the refrigerator for about 2-3 hours.
The fifth step: preparing the breadcrumb coating
Break the remaining 2 eggs in a bowl and mix with milk, a little salt and black pepper to make a smooth mixture. Put white flour and bread flour in 2 separate containers.
First, roll each potato ball in white flour, then put it in the egg mixture and in the last step, dip it in breadcrumbs. White flour makes the egg layer stick to the potato surface better, and breadcrumbs create a crispy and golden final coating.
The sixth step: frying the potato narcissus
In a relatively deep pot or pan, pour enough oil to cover at least half the height of the potato narcissus. The oil should be quite hot, but not at the smoking point. Then put the balls in the oil.
Fry the daffodils several times so that the pan is not overcrowded. Turn them gently until all parts are golden and toasted. Then take it out of the oil and place it on a net or a special napkin to remove the excess oil.
Seventh step: serve potato narcissus
Serve the potato narcissus hot so that the contrast between the crunchy coating and the soft core is felt more. You can put the balls whole or cut in half in the container so that the egg inside is clear. Tomatoes, pickles, fresh vegetables and various sauces such as garden sauce, Thai chili sauce or barbecue sauce can also be a good accompaniment to this dish.