When frying, potato starch is used because it can be heated to high temperatures and won’t burn. There are a few substitutes that will withstand high temperatures and create the same effect when deep-frying food.
The most common substitutes for potato starch when frying are:
Potato Flour
Tapioca Flour
Arrowroot Powder
In this article, we will discuss the best substitutes for potato starch when frying and what makes them ideal. Additionally, we touch on a few frequently asked questions about frying with potato start and its substitutes.
What Are The Best Substitutes For Potato Starch When Frying?
The best substitutes for potato starch when frying are potato flour, arrowroot powder, and tapioca flour.
Potato Flour
Potato flour substitutes potato starch that can withstand high temperatures and create the same effect when frying food. Potato flour is milled from fresh, whole potatoes into finely ground powder consisting of 12% protein by weight.
Arrowroot Powder
One substitute for potato starch is arrowroot powder. It can also withstand high temperatures, but it needs to be mixed with another ingredient, giving the batter a little more body and elasticity. Arrowroot powder is also gluten-free.
Mix in a tablespoon of cornstarch with the arrowroot powder before adding it to your other wet ingredients (stock, eggs, etc.). This will give you more body and elasticity when frying food or cookies.
Tapioca flour is an excellent substitute for potato starch in frying because it has similar characteristics to arrowroot powder. However, since these are gluten-free alternatives, they would not affect raising agents in your baked goods (baking soda or baking powder) does)—a little more body and elasticity.
Arrowroot powder is also gluten-free. Mix in a tablespoon of cornstarch with the arrowroot powder before adding it to your other wet ingredients (stock, eggs, etc.). This will give you more body and elasticity when frying food or cookies.
What Does Potato Starch Do In Frying?
Mixing starch with hot oil creates a crusty breading on fried food. Starch granules absorb water and expand when they touch the hot oil, creating this crust.
Can I Use All-Purpose Flour Instead Of Potato Starch?
You can replace potato starch by substituting all-purpose flour in your recipe. Adjust the amount of water to compensate for the absorption difference between potato starch and all-purpose flour.
Conclusion
There are many options if you’re looking for a substitute for potato starch in your baking or frying. Potato flour and arrowroot are two of the most common substitutes, but they may not be right for every recipe or taste preference. Try out some other options like tapioca flour if you need an alternative that’s gluten-free-friendly.
As you substitute in a new ingredient, consider adjusting the number of other ingredients to account for any differences. For example, potato starch and all-purpose flour have different absorption rates and should be used in different amounts when substituted for one another.
