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Recipe : *** Fried Potatoes Puffs

Fried Potatoes Puffs
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Course:
Side Dish

Practical information

  • Prep time
    35 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    1 h 25
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Fried

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 eggs
  • ½ teaspoons fine salt
  • ¼ teaspoons fine salt
  • 400 g peeled new potatoes, cut into 2-cm thick slices
  • 70 g all-purpose flour
  • 30 g butter
  • neutral vegetable oil for deep frying

  • Recipe preparation steps

  • 1
    Mashed potatoes: place the potatoes in a saucepan filled with salted water and bring to a boil. When cooked, drain and puree. Mix in the salt and set aside to cool.
  • 2
    Choux pastry: place the water, butter, and fine salt in a small saucepan over medium heat. Bring to a boil. Remove from heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the eggs, one at a time. Combine the cooled potatoes with the dough and set aside until needed.
  • 3
    Add the oil to a medium saucepan until it is a couple of inches deep. Be sure to allow space for the oil to expand during cooking. Heat the oil to 180°C and hold it at that temperature.
  • 4
    Using a couple of small dessert spoons, form quenelles (dumplings) of dough and drop them into the oil. Cook until the outsides are light brown. Remove each potato puff when it is cooked and drain on absorbent paper.
  • 5
    Serve as soon as possible. The potato puffs will loose their crispness the longer they sit.
  • Ready !