PARMESAN POTATO PUFFS
Pan-fried potato puffs with my secret fry sauce for dipping. They have lightly crisp outsides that give way to soft middles that melt in your mouth. Along with Parmesan cheese, they're lightly seasoned with paprika, garlic and onion powder.
INGREDIENTS:
2 pounds Russet potatoes, peeled and cubed
1 egg, beaten
1 tablespoon butter
1/3 cup grated Parmesan cheese
1/2 cup all-purpose flour
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
coarse salt
vegetable oil, for frying
dipping sauce:
1/4 cup barbecue sauce
1/4 cup mayonnaise
INSTRUCTIONS:
- Put the potatoes in a large saucepan and cover with water, set over high heat and bring to a boil. Turn heat down and maintain a simmer until they are fork tender.
- Drain them and put them back in the pan, set it over the heat, cook for a minute or two to dry up the excess water on them.
- Mash them with a potato masher or pass them through a ricer into a large bowl. Stir in the egg, butter, Parmesan, flour, paprika, onion powder and garlic powder. Season well with salt - about a heaping teaspoon.
- Lightly flour your hands and roll into 1 to 1 + 1/2-inch sized balls.
- Heat about 1/2 inch of vegetable oil in a large nonstick skillet or Dutch oven set over medium-high heat. Once it starts to shimmer add one of the potato puffs - the oil should bubble and sizzle immediately, if it doesn't let it heat up a little longer. Cook the puffs in batches, don't crowd them because they will pouf up a little as they cook.
- Cook about 2 minutes a side or until golden brown, then turn and repeat, then turn and repeat again if needed so you can get all sides of the puffs nice and golden brown. Add more oil to the pan as needed.
- Drain on a paper towel lined plate. Sprinkle with coarse salt.
- Serve hot or at room temperature with fry dip (just whisk equal parts barbecue sauce and mayonnaise together) or ketchup.
Notes:
Adapted from Food & Wine
