MOM'S POTATO PUFFS
My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.
Provided by PATTI PEARSON
Categories Side Dish Potato Side Dish Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
- Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g
FRIED POTATO AND GARLIC PUFFS
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Provided by Cal Peternell
Categories HarperCollins Deep-Fry Potato Garlic snack HarperCollins Appetizer Hors D'Oeuvre Cocktail Party
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 225°F. Peel the potatoes, cut them in half lengthwise, and cut each half in 3. Boil the potatoes in well-salted water until they're completely tender but not falling apart, about 20 minutes. To check doneness, take a piece out of the pot and cut it at the thickest part. It should sort of break apart and look dry inside. Taste it to be sure, then drain the potatoes well, spread them on a baking sheet, and put them in the oven for 15 minutes to dry completely.
- Pass them through a sieve or food mill into a medium bowl and set them aside. If you'll be cooking the puffs as soon as the dough is ready, leave the oven on so that you can keep batches warm as you fry.
- Meanwhile, make the pâte à choux: In a medium saucepan, bring 1/2 cup water to a boil with the butter and 1/4 teaspoon salt. Add the flour all at once, turn off the heat, and stir with a wooden spoon until completely incorporated. Return the pan to very low heat and stir for a few minutes until the dough forms a ball and a cooked film begins to develop in the saucepan. Let the dough cool for a couple of minutes, and stir in one of the eggs. The dough will fly apart into seemingly irreconcilable blobs, but do not lose heart; keep stirring, and it will become one again, I promise.
- Beat the other egg in a small bowl and begin to stir it in-you may not want to add all of it in the interest of dryness. Stop adding egg when the dough becomes elastic, smooth, and shiny, and then stir in the potato and garlic paste and mix thoroughly. The dough will be very sticky.
- In a heavy saucepan or skillet, heat 2 to 3 inches of frying oil to 325°F, or until it is shimmery, not smoking, and a tiny dollop of the dough dropped in sizzles energetically, but does not scare you out of the kitchen. Carefully drop a walnut-size piece of dough into the oil to fry for a taster. Taste and adjust for salt and . . . more garlic? . . . cooked longer? There are two ways to proceed with frying: (1) load the dough into a pastry bag, squeeze out short lengths, and cut them off and into the oil with a knife or scissors, or (2) use two spoons to form and scrape dollops into the oil. Fry the puffs until they're golden brown, prodding them with a spider to roll them over and fry the other side as needed.
- Dip them out to drain on a rack or crumpled paper and keep them warm in the oven (without the paper, if that's what you're using) as you fry the rest.
- Notes
- Instead of serving the potato puffs alongside fish, meat, chicken, or beans, make them for a pre-dinner aperitivo that you stand around eating in the kitchen while you fry the next batch.
- In spring, if green garlic stalks are available, thinly slice, rinse, and cook one in butter and a very little bit of salted water. When it's tender, drain and add it to the mix in place of the pounded garlic.
- Add chopped chives, parsley, or thyme, or Parmesan or other gratable aged cheese to the dough.
- Potato-puff- frying oil can be strained and saved, refrigerated, to reuse for up to a week.
POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
POTATO PUFFS
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 puffs.
Number Of Ingredients 7
Steps:
- In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GARLICKY POTATO PUFFS
This recipe allows you to do something a little fancier than garlic mashed potatoes with not much more effort or time. Flour can be substituted for the potato starch, but I think the potato starch is much better in terms of flavor for this recipe. Serves 4, number of puffs will be dependent on how large you make each of them.
Provided by FlemishMinx
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400°F.
- Add the minced garlic to the melted butter and allow to stand until needed.
- Peel, dice, and boil potatoes till tender; mash with a potato masher.
- Add all ingredients to the potatoes and mix well.
- Place large tablespoons of the mixture in a buttered baking dish or on a cookie sheet.
- Sprinkle each with paprika, if desired.
- Bake in the oven for about 10 to 12 minutes, or until golden brown.
Nutrition Facts : Calories 258.4, Fat 5.6, SaturatedFat 2.7, Cholesterol 113.4, Sodium 654.6, Carbohydrate 44.8, Fiber 5.5, Sugar 2.2, Protein 8.3
More about "fried potato and garlic puffs recipes"
POMMES DAUPHINE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)Total Time 40 minsCategory Side DishCalories 347 per serving
SKILLET POTATOES WITH GARLIC AND HERBS - JESSICA GAVIN
From jessicagavin.com
SOUTHERN FRIED POTATOES - SOUTHERN BITE
From southernbite.com
GRILL-FRIED POTATOES - EATINGWELL
From eatingwell.com
BEEF AND POTATO CURRY PUFFS RECIPE | SIDECHEF
From sidechef.com
CRISPY & LIGHT DEEP-FRIED MASHED POTATO PUFFS
From bitchinfrommelanieskitchen.com
FRIED GARLIC POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUFFED POTATOES RECIPE | KITCHN
From thekitchn.com
PERFECT PAN FRIED POTATOES – A COUPLE COOKS
From acouplecooks.com
SUNNY'S GARLIC AND CHIVE POTATO PUFFS RECIPE - FOOD …
From foodnetwork.com
5/5 (7)Category AppetizerAuthor Sunny AndersonDifficulty Intermediate
POTATO PUFFS, ROASTED GARLIC AND CRACKED BLACK PEPPER
From myfitnesspal.com
SWEET POTATO PUFFS | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
FRIED POTATO AND GARLIC PUFFS | PUNCHFORK
From punchfork.com
PAN-FRIED POTATOES WITH DRIED OREGANO, GARLIC AND CHILLI RECIPE
From realfood.tesco.com
PAN FRIED CRISPY GARLIC POTATOES | GARLIC POTATOES RECIPE | SNACK ...
From youtube.com
CRISPY AND FLAVORFUL AIR FRYER POTATO PUFFS RECIPE
From the-bella-vita.com
FRIED POTATO AND GARLIC PUFFS RECIPES - EASY RECIPES
From recipegoulash.cc
FRIED POTATO AND GARLIC PUFFS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AMAZING POTATO RECIPE ! FRIED POTATOES WITH GARLIC BUTTER ! VERY ...
From youtube.com
GARLIC ROSEMARY PAN FRIED POTATOES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STIR-FRIED MUSHROOMS AND EGGS WITH ANKAKE SAUCE
From justonecookbook.com
STIR-FRIED CURRY NOODLES WITH EGGS AND GREENS RECIPE | BON APPéTIT
From bonappetit.com
CRUSHED AND FRIED POTATOES WITH CRISPY HERBS AND GARLIC
From houseandhome.com
GET YOUR STREET FOOD FIX: 27 INSANELY GOOD RECIPES TO MAKE AT …
From msn.com
RECIPE: FRIED POTATO PUFFS WITH MALT VINEGAR SALT - THE TAKEOUT
From thetakeout.com
FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love