Potato Puffs
A sort of deep-fried gnocchi that I was first served—sans onion—dipped in sugar, as a dessert. I like these better, however, as a side dish, with a roast. Old-fashioned and killer. Other vegetables you can prepare this way: substitute carrots or sweet potatoes for all or some of the white potatoes.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Boil the potatoes in salted water to cover until soft, at least 15 minutes. Drain, then mash them well or put them through a food mill or ricer. Combine with the remaining ingredients except the oil. (You can prepare this mixture several hours ahead if you like; cover and refrigerate.)
Step 2
Put at least 1 inch, preferably 2 inches, of oil in a heavy skillet or saucepan over medium-high heat. Bring the oil to a temperature between 325 and 350°F. Roll the potato mixture out on a floured surface and, using a cookie cutter or glass, cut into 2-inch circles; or simply roll into small balls with your hands.
Step 3
Fry the circles or balls until golden brown on both sides, about 2 minutes. Drain on paper towels and serve hot.
