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Potato Puffs
- Makes
4 to 6
servings - Difficulty
Easy
- Ready in
1 hr
By Mark Bittman
Published 2005
A sort of deep-fried gnocchi that I was first served—sans onion—dipped in sugar, as a dessert. I like these better, however, as a side dish, with a roast. Old-fashioned and killer. Other vegetables you can prepare this way: substitute carrots or sweet potatoes for all or some of the white potatoes.
Ingredients
1½ pounds - Salt and black pepper to taste
½ cup
Method
- Boil the potatoes in salted water to cover until soft, at least 15 minutes. Drain, then mash them well or put them through a food mill or ricer. Combine with the remaining ingredients except the oil. (You can prepare this mixture several hours ahead if you like; cover and refrigerate.)
- Put at least 1 inch, preferably 2 inches, of oil in a heavy skillet or sauce
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