Aprenda a fazer a batata de mola: petisco que foi aprimorado em Juiz de Fora

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Houve o churrasco e, antes deste, o hambúrguer. Hoje existe o almoço e as carnes defumadas. A constante sempre foi a batata. Quem anda pela Avenida dos Andradas, 185, percebe isso mesmo que de passagem. Está ali, bem no nome: Batata D’Mola. De dentro, o fundador do restaurante de dia e bar pela noite, André Cassani, rememora sua trajetória enquanto observa o movimento mudar.

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“Sempre gostei de cozinha. Cheguei a fazer alguns cursos, queria ter uma hamburgueria. Depois, queria montar um churrasquinho. Um amigo me mostrou a batata de mola na internet. Acho que ela vem da Coreia ou do Japão. Lá é como se fosse a pipoca de esquina que existe em Juiz de Fora.”

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Achando interessante essa forma de preparar a batata, decidiu fazer alguns testes em casa. Gostou. Percebeu que poderia apostar nisso. A primeira coisa que fez foi entrar em contato com uma franquia do sul do país e comprar um carrinho para virar ambulante. A seguir, confira os ingredientes:

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Ingredientes 1 batata asterix 2L de óleo 1 espeto de batata

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Modo de preparo Pegue a batata asterix e espete, aos poucos, em um palito de churrasco. O ideal é que a batata não fique muito solta nem muito alargada no palito, então, usar uma estrutura metálica da mesma espessura/largura do palito, como uma chave de fenda, pode ajudar no processo. Nesse meio tempo, deixe o óleo fervendo à 150 ºC.

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Aos poucos, corte a batata de forma espiralada, distribuindo-a pelo palito de forma que ela vá deslizando. Após fazer isso, coloque-a na panela com óleo. Ela deve ficar completamente submersa. Gire entre duas e, no máximo, quatro vezes. Terminado esse processo, coloque sal e o acompanhamento que preferir! A recomendação, é fazer com queijo parmesão e maionese da casa.

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