Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Water |
1 cup | Flour |
2 tablespoons | Butter |
\N \N | Salt |
3 \N | Eggs |
1½ pounds | Potatoes, mashed |
\N \N | Salt, pepper, nutmeg |
\N \N | Oil, for frying |
CHOUX PASTE
POTATOES
Make choux paste: Bring water, salt and butter to boil in a saucepan. Add flour, stirring vigorously until dough leaves the sides of the pan. Add the eggs, one at a time, stirring to incorporate each egg.(May be done in food processor) Blend potatoes, seasonings and paste. Deep fry in small batches until puffed and golden.
NOTES : These potatoes are delicious with any kind of meat.
Recipe by: Miriam Podcameni Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@...> on Jul 02, 1997