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Youtiao (油条)

Chris and Jeff make youtiao with a little downeast twist — adding Maine potato to the dough!


  • 1/4 cup Self-rising Flour
  • 1/2 of a cooked medium potato flesh (no skins)
  • 1 tablespoon water (enough to get the ball of dough to come together)
  1. Add flour and potato to a food processor, and turn on for about 10 seconds to completely mix the ingredients.
  2. Add enough water to get it to pull together into a ball
  3. Lightly flour your work surface.
  4. Divide dough into about 4 small balls of dough.
  5. Flatten two into long wide pieces (about 1 1/2 wide, and 6 inches long. Lay one on top of the other, then use a chopstick to press down along the length of the dough to press the two pieces together and create a “plus” sign shape.
  6. Deep fry in oil for about 2 minutes, turning about half way through. Check the oil temp before starting with a wood or bamboo chopstick — make sure it’s bubbling when you insert the chopstick into the oil! No bubbles means the oil needs to heat up more!
  • Dipping “sauce” options
    • Jook or Congee
    • Warm soy milk with sweetener like maple syrup

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