4 large Idaho potatoes, peeled
2 cups Pando (coarse Japanese bread crumbs)
1 cup cornflakes, crushed
canola oil, for frying
2 large eggs, beaten
coarse salt and frsh ground pepper
Using a vegatable peeler, peel and cut potatoes into 3 1/2x1/2 inch pices. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.
In a deep pot, heat 3 inches of oil over medium high heat until it reaches between 280 and 300 degrees. Drain potatoes in a colander/ Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coate with beaten eggs and then panko mixture.
Reheat oil over medium high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3-4 minutes. Drain on a clean paper towel lined baking sheet. Season with salt and pepper. Serve immediately.