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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe is from Gourmet Magazine. Ingredients:
1 lb potato, medium, boiling |
1 tablespoon unsalted butter |
1 egg, whole |
1 large egg yolk |
1 1/4 teaspoons salt |
1/8 teaspoon black pepper |
1/2 cup water |
1 tablespoon unsalted butter |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon nutmeg, freshly grated |
1/2 cup all-purpose flour |
2 large eggs |
4 cups vegetable oil (for frying) |
Directions:
1. Make duchesse potatoes:.
2. Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
3. Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
4. Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
5. Make pâte à choux:.
6. Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
7. Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
8. Form and fry potatoes:.
9. Put oven rack in middle position and preheat oven to 200°F.
10. Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
11. Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
12. Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
13. Cooks' notes:.
14. • Potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
15. • Potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. Remove paper towels and reheat in a 400°F oven until heated through and slightly crisp, about 5 minutes.
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