We had one frozen cookie left from the first batch. So we decided to give another try to the deep frying technique. Although this time before deep frying we soak the cookie in a batter mix (cold water and potato starch).
This time it did not melt!
This was the cookie original form.
The batter help to hold (and deform) the shape. The inside of the cookie had more a cake crumbly texture (no sponge) than a snapy cookie.
So the process was pretty straight forward. Mix cold water (ice cubes) with potato starch.
Deep the potato in it.
And throw it into a 190ºC sunflower oil 🙂
Result. This was a good surprise. Even if obviously the cookie had not a perfect surface. We can call it and improve from our previous experiment. There was just two differences, cookie had been frozen for over two weeks and the use of batter.
Probably there was not enough oil in the pot so that would not help either to have a better surface finish.
Worth to run a new set of experiments? we think so. Coming soon:)