Recipe courtesy of Gesine Bullock-Prado
Potato Puppies
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings (about 20 fritters)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 34 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 111 mg
- Sodium
- 388 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings (about 20 fritters)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 34 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 111 mg
- Sodium
- 388 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer; a pastry bag fitted with a large open star tip- Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer.
- In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the "paste" pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate.
- Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed.
- Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper.
- Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.
Cook’s Note
If you don't have leftover mashed potatoes, substitute 1 large Yukon Gold potato, peeled, cooked to fork-tender and riced.
