A very nice dish. Since everything goes together, you can make it a bit more easily my mixing 3 beaten eggs (since getting just a yolk from a chicken is difficult) with the choux pastry and then adding the potatoes and butter (I riced mine first) to the choux-egg mixture. Finally, if you are spoon-quenelle challenged, place the whole preparation into a large freezer bag and cut off a corner. You can now easily pipe the product directly into the oil.
Thank you so much for adding this recipe!
I recently ate at the "Stork" in BusenBach , Germany
and they serve this with the Chateax Briand.
After that...I just HAD to have this recipe for my own use.!
Thank you again, its so yummy and amazing.
This is very nice. Thanks :-)
My first time at something I've only had in restaurants before, much easier than I would have thought! I prepared the potatoes earlier in the day, and the choux not long before cooking, I think you could make the whole thing and put in the fridge, cooking them off in oil when you actually wanted them. I think I made my fritters a little large, I'll practice that next time, there will definitely be a next time! Crunchy outside, soft smooth inside, these were delicious, thank you, Noo!
ABSOLUTELY ENJOYED THESE LITTLE BUGGERS! I used lemon pepper for seasoning, which gave them just a hint of garlic flavor! We actually devoured them without any sauce, but another time I'll be including a dip on the side! Thanks for a great taste experience! [Tagged, made & reviewed in Please Review My Recipe]
This was a lot of work & time for something so plain tasting. Made for 123 HITS
These were great! Very easy to make and very good. I used hot tomato dip as suggested and it was a perfect accompaniment. My 4 year old DS adored them and dipped them into yogurt. Thanks for the recipe!
Noo potatoes, well new to me anyway. How have I managed to go through life without this super easy and wonderful dish? I served this with Senora Dilanda's chicken recipe, not a speck was left. I do have one criticism though, these are sooo good the recipe should be doubled. Thanks Noo for another great winner.Brian H