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| Puffed Potato Balls ~ These golden, crisp potato puffs are made from a blend of puréed potatoes and choux pastry. Other vegetables may be substituted for potatoes, for variations in color and flavor. 60-Minute Gourmet. 4 medium-size potatoes (about 3/4 pound) salt & pepper 2 tbsp butter 1/2 cup water 3 tbsp flour 2 eggs, beaten 1 tbsp grated Gruyére cheese 1/8 tsp grated nutmeg oil for deep frying 1. Peel the potatoes and place them in a saucepan. Add cold water to cover, salt to taste, and bring to a boil. Drain well. 2. Put the potatoes through a potato ricer or food mill to make a smooth purée. Set aside. 3. Melt the butter in a heavy saucepan and add the water. When the water is boiling, add the flour and stir until the mixture thickens. Reduced the heat and cook, stirring, until smooth, about 2-3 minutes. 4. Remove from the heat and gradually beat in the eggs. When all the beaten egg has been incorporated, beat in the potato purée, a little at a time. When the mixture is perfectly smooth, add the cheese, nutmeg, and salt and pepper to taste. 5. Heat the oil for deep frying. When it is very hot, drop the potato mixture into the oil in heaping teaspoonfuls. Cook about 6 balls at a time, depending on the size of the pan, there should be room for them to swell to about double the size. Turn the balls with a slotted spoon and drain on paper towels. Keep hot until they are all cooked, then serve immediately. Serves 4 Variations Other vegetables such as carrots, Brussels sprouts, celeriac and parsnips may be used instead of potato. Prepare a purée from the cooked vegetables, then make a choux pastry using 6 tablespoons of flour. Continue as above. |