Recipe by Noo
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
Top Review by Doug Mc
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.
- 1⁄4 pint water
- 1 pinch salt
- 2 ounces butter or 2 ounces margarine
- 2 1⁄2 ounces strong flour
- 2 eggs, beaten
- 1 lb potato, cooked and mashed
- 1 ounce butter
- 1 egg yolk
Directions See How It's Made
- For the choux paste:.
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.