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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 68 |
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The inside of the potato ball is soft and fluffy, while the chou paste stays on the outside and browns to a wonderful , crisp texture. Ingredients:
1/2 cup butter |
1 cup water |
2 tsp salt |
1 cup sifted all-purpose flour |
4 large eggs |
7-9 medium potatoes |
1/2 tsp nutmeg |
1/8tsp black pepper |
Directions:
1. Potatoes:
2. Peel potatoes and using scale, weigh exactly 2 1/2 lbs of potatoes.(5 large baking potatoes are just about right.)
3. Boil potatoes until tender; don't use any seasoning. Drain carefully; mash until fluffy. Add nutmeg and pepper.
4. Chou Paste:
5. Place butter, water and salt in a 1-quart sauce-pan; bring to boiling point; add all the flour at one time. Stir and cook over low heat 1 to 2 minutes or until mixture leaves the sides of the pan and forms a ball. Cool slightly.
6. Beat eggs in one at a time.
7. Add potatoes to Chou Paste and mix well.
8. Shape the mixture into 1-inch balls or put into a pastry bag and pipe in 2-inch lengths.
9. Fry in deep fat, preheated to 375 degrees for 2 to 3 minutes or until nicely browned. drain on paper towels. Serve immediately.
10. The batter will stay for a day or two, refrigerated.
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