Minggu, 15 Oktober 2017

Potato puffs - Recipe

 Potato puffs

I found a recipe from Donna Hay's magazine for zucchini and ricotta puffs and made them using potatoes instead of zucchini. This was quite an interesting experiment as I had no idea how they would turn out. But why not? Even if it was unsuccessful, the ingredients didn't cost that much and I didn't spend hours making them either.

The potato puffs were delectable! Basically, what you are eating is fried, mashed potatoes. This is a delicate concoction with a thin crust encasing light, spicy mashed potatoes! I recommend this dish for all the mashed/fried potato lovers out there in the blogsphere.

4 or 5 medium potatoes (for 1- 1/2 cups of cooked, grated potatoes)

3 1/2 ounces of ricotta cheese
Half an ounce of butter, melted
2 tablespoons of all-purpose flour
Half a teaspoon of baking powder
1 egg, lightly beaten
One teaspoon of chili flakes or 1-2 dried chillies, deseeded and finely chopped
2 green onions, finely sliced
Sea salt and freshly cracked pepper

Oil for deep frying

  1. Boil the potatoes until they are just cooked. Drain them and let them cool a bit.
  2. Remove the skins and grate* the potatoes or use a ricer to mash the potatoes.
  3. Mix the ingredients B together in a bowl until well combined.
  4. Add the potatoes and mix them together gently. Sort of fold them in.
  5. Roll the mash into balls the size of ping pong balls. You'll have a dozen.
  6. Heat the oil in your fryer (medium heat) and fry the potato balls in small batches. Keep rolling them around in the oil until a golden coloured crust is formed. It only takes about 2 minutes to fry them.
  7. Drain on paper towels and serve immediately.
Note: *I used a grater with small holes. Grating them produced the best mashed potatoes - they were very light and fluffy. Of course, grating a hot potato is a bit rough on the hands. For large amounts of potatoes, I would use a ricer.

Since I had oil in the pan and extra cooked potatoes, I made another batch of potato mash without the green onions or chili. Instead, I flattened a ball, embedded some cheddar cheese in the centre and rolled it into a cylinder. I fried a dozen of these cheesy cylinders.

I had another big hit! Everyone loved them! These also have to be served immediately. You want to enjoy the potatoes with the hot, melting cheddar cheese, don't you?


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